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

Abstract RU 2547297 C1

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 540; 40%-fat cream - 136.9; dry defatted milk - 42.8; sugar sand - 117; whey protein concentrate - 5.7; potato starch - 5.7; vanillin - 0.1; vegetal raw materials - 50; chocolate glaze - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised 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. Prepared 3.2%-fat milk, 40%-fat cream, dry defatted milk, sugar sand, whey protein concentrate, potato starch, vanillin and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

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RU 2 547 297 C1

Authors

Kvasenkov Oleg Ivanovich

Tvorogova Antonina Anatol'Evna

Belozerov Georgij Avtonomovich

Dates

2015-04-10Published

2014-07-03Filed