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

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2%-fat milk - 540; unsalted butter - 67.5; dry whole milk - 68.1; xylitol - 128.6; potato starch - 13.5; vanillin - 0.1; vegetal raw materials - 50; solid vegetal fat - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to 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 solid vegetal fat. Prepared 3.2%-fat milk, unsalted butter, dry whole milk, xylitol, 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