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

FIELD: food industry.

SUBSTANCE: sweet food ice preparation method involves pre-processing of recipe components represented by tangerine juice, water, sugar sand and a stabiliser, mixing, cooling, introduction of citric acid and a flavouring agent, moulding, hardening and packing. After the components mixing, one additionally performs pasteurisation at a temperature of 80±2°C; the juice may also be represented by medlar juice and tangerine juice taken at a ratio of 1:5; the stabiliser is represented by Iceland moss water concentrate introduced at the first stage of pasteurisation; the flavouring agent is represented by pine needle extract. Iceland moss water extract is produced by way of thalli milling into particles sized 5-7 mm. Then one performs bitterness removal and boiling at a temperature of 97-99°C during 20-25 minutes, water duty being 1:(0.7-0.8); pine needle extract is performed by way of coniferous trees greens processing and has density equal to no less than 1.4-1.5 g/cm³.

EFFECT: frozen product structural-and-mechanical and functional properties enhancement and expansion of the range of functional products with preventive effect.

3 cl, 1 tbl, 3 ex