FIELD: food industry.
SUBSTANCE: invention relates to food industry and may be used for manufacture of soft ice cream varieties. Soft dairy ice cream with sugar sorghum syrup includes whole cow milk, drinking cream, dry defatted milk and sugar sorghum syrup. Additionally, "Cremodan SE-406" stabiliser and "Citri-Fi" food fibres are introduced into ice cream; the mixture is stirred and frozen. The mixture components are taken at the specified ratio.
EFFECT: invention allows to enhance nutritive value, improve microbiological indices, structure and ogranoleptic indices of soft ice cream, reduce caloric content, enrich the product with ballast substances, enhance stable structure during freezing, improve characteristics of melting and shape stability and increase storage life.
3 tbl, 1 ex
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|
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| METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT | 2016 |
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RU2647718C1 |
| METHOD OF PRODUCTION AND COMPOSITION OF PROTEIN ICE-CREAM | 2017 |
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| DRY MIXTURE FOR ICE CREAM PRODUCTION | 2013 |
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RU2545947C1 |
| COMPOSITION FOR THE PRODUCTION OF ICE CREAM | 2022 |
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| FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD | 2011 |
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RU2483563C1 |
| METHOD FOR PRODUCING OF ICE-CREAM "FLAMINGO" | 2002 |
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| DAIRY ICE CREAM WITH VEGETABLE FILLING | 2023 |
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RU2807710C1 |
| ICE CREAM COMPOSITION | 2015 |
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RU2589793C1 |
| METHOD FOR PRODUCTION OF ICE-CREAM WITH FUNCTIONAL PROPERTIES | 2015 |
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