METHOD FOR PRODUCTION OF "SNEGUROCHKA" ICE CREAM (VERSIONS) Russian patent published in 2015 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 3.2%-fat milk, unsalted butter, dry whole milk, dry defatted milk, sugar sand, whey protein concentrate, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

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