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

FIELD: food industry.

SUBSTANCE: methods for "Rostovskoye" ice cream production envisage recipe components preparation, mixing of 20%-fat cream, cream condensed with sugar, low-fat milk condensed with sugar, dry defatted milk, confectionary fat, sugar sand, wheat flour, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening. The prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with chocolate glaze and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio.

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

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