METHOD FOR PRODUCTION OF FUNCTIONAL PURPOSE ICE CREAM Russian patent published in 2016 - IPC A23G9/40 A23G9/42 

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in production of ice cream. Method involves preparation of a mixture, heating mixture of liquid components, filtration, pasteurisation, homogenisation, cooling, freezing, packing and hardening of ice-cream. Solution of dry demineralised whey mixture is introduced into starting components. Solution is prepared from a part of starting components water or cow whole milk, warmed to a temperature of 45-50 °C. Before pasteurisation, method includes adding to prepared mixture of ice cream a vegetable polysaccharide - Aloe Vera gel, stevioside, vanilla and melted butter and pasteurised. Components are taken in a certain weight ratio.

EFFECT: invention enables to reduce duration of preparation of product by eliminating process of maturation, obtain ice cream functionality with enhanced prevention and biological properties, increase in overrun thereof.

1 cl, 2 tbl, 3 ex