METHOD FOR PRODUCTION OF FUNCTIONAL ICE CREAM Russian patent published in 2016 - IPC A23G9/36 A23G9/42 

FIELD: food industry.

SUBSTANCE: invention relates to production of functional sour milk ice cream. Method involves preparation of a mixture, filtrating the mixture, homogenization and pasteurization, cooling, introduction of preliminarily dissolved flower pollen, mixture fermentation and ripening, cooling and ageing of the mixture, freezing, packing and hardening. Flower pollen is preliminarily milled to 0.3-0.15 mm at a disk mill, dissolved in the selected volume of the total finished mix of sour milk ice-cream at a ratio of 1:5 at intensive mixing and introduced into the total volume. Mixture is stirred and fermented with lyophilized concentrate of starter cultures of direct addition: Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Lactobacillus delbruecki subsp. Bulgaricus, Streptococcus salivarius subsp. thermophilus while observing the antiseptics conditions at the temperature of 38±2 °C. Fermentation is carried out until the acidity reaches 80±5 °T. Ice-cream mixture components are taken at the specified ratio.

EFFECT: invention allows to manufacture a product with high stability during storage, increased food value, having a pleasant sour milk taste with floral honey-tone.

1 cl, 3 tbl, 1 ex