METHOD FOR PRODUCTION OF DAIRY ICE CREAM WITH EGG (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

Abstract RU 2544521 C1

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 3.2%-fat milk, fancy butter, low-fat milk condensed with sugar, dry whole milk, sugar sand, egg powder, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

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RU 2 544 521 C1

Authors

Tvorogova Antonina Anatol'Evna

Belozerov Georgij Avtonomovich

Kvasenkov Oleg Ivanovich

Dates

2015-03-20Published

2013-12-09Filed