METHOD FOR PRODUCTION OF "POLYUS" ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

Abstract RU 2546794 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 under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with chocolate glaze. Then one mixes 3.2%-fat milk, farm butter, condensed low-fat milk with sugar, dry whole milk, dry defatted milk, dandelion roots extract, sugar sand, potato starch and drinking water; then one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

EFFECT: 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 2 546 794 C1

Authors

Kvasenkov Oleg Ivanovich

Tvorogova Antonina Anatol'Evna

Belozerov Georgij Avtonomovich

Dates

2015-04-10Published

2014-06-10Filed