SWEET FOOD ICE PRODUCTION METHOD Russian patent published in 2015 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: sweet food ice production method involves preparation of recipe components represented by puree and juice, sugar sand and gelatine and the components mixing. Then one performs cooling, citric acid introduction, moulding, hardening and packing. The puree and juice are represented by feijoa puree and juice; the food acid additionally used is represented by ascorbic acid and citric acid taken at a ratio of 1:30; after moulding one performs additional encapsulation of microcapsules containing water extract of Iceland moss. The latter is produced by way of thalli milling into particles sized 5 mm with subsequent boiling at a temperature of 97-99°C during 20 minutes with water duty equal to 1:1.

EFFECT: enhancement of the product preventive properties allowing to improve the organism immune system as well as allowing to enrich the product with biologically active substances, macro- and microelement and vitamins and expand the range of functional products with preventive effect.

2 cl, 1 tbl, 3 ex