METHOD FOR MANUFACTURE OF "FRUIT ICE" TYPE FROZEN PRODUCT Russian patent published in 2015 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: method envisages preparation of recipe components in the form of a natural juice base, water, sugar sand and a stabiliser. Then one performs the said recipe components stirring, cooling, food acid introduction and delivering for moulding, hardening and packing. After the components mixing the mixture is additionally pasteurised at a temperature of 85±2°C. The juice base is represented by birch juice with water. The ratio of birch juice to water is 5:4. The stabiliser is represented by quince water concentrate. The quince water concentrate is produced by way of quince syrup vacuum boiling out till dry substances content is no less than 80%. At the stage of food acid introduction one introduces amber acid with citric acid at a ratio of 1:5. The recipe components are taken at the specified weight ratio.

EFFECT: invention allows to reduce caloric content of the target product and improve its rheological indices.

1 tbl, 3 ex