DAIRY ICE CREAM PRODUCTION METHOD Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Apples are cut. Drying is performed in a convective way till intermediate moisture content. One performs maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of apples, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. One mixes 3.2%-fat milk, sandwich butter, dry defatted milk, sugar sand, waffle wastes, potato starch, sodium caseinate, vanillin and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed apples introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: ice cream is enriched with apples biologically active substances and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.