FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD Russian patent published in 2016 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: functional purpose ice cream production method envisages preparation of mixture, heating mixture of liquid components, filtration, pasteurisation, homogenisation, cooling, freezing, packing and hardening of ice-cream. At that, mixture of starting components is added with dry demineralised whey solution. Whey solution is prepared from part of initial components of water or whole cow milk, heated to temperature of 45-50 °C. Before pasteurisation in prepared mixture of ice-cream jasmine syrup is introduced, stevioside, vanillin and melted butter and pasteurised. Components are taken at the specified weight ratio.

EFFECT: invention shortens duration of ice cream preparation process due to exclusion of maturing, increase mixture overrun and obtain functional purpose product.

1 cl, 2 tbl, 1 ex