METHOD OF LOW-CALORIC ICE-CREAM PRODUCTION Russian patent published in 2016 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: method of low-caloric ice-cream production envisages preparation of mixture of drinking water, whole cow milk with fat weight fraction equal to 3.2 %, whey proteins micro-particulate. Then mixture is stirred, added stevioside and vanillin, all components are thoroughly mixed, mixture is standardized and filtered. Then mixture is pasteurized at temperature of 85 °C with holding for 50-60 s, homogenized at temperature of 80±5 °C and pressure of 12.5-15.0 MPa, mixture is cooled down to temperature of 0-6 °C, directed to freezing, packing, marking, labelling, hardening and storage of ready ice-cream at temperature from -15 to -18 °C. Mixture components are taken at the specified ratio.

EFFECT: invention enables to reduce duration of product preparation by eliminating process of mixture maturation and obtain ice cream with enhanced preventive and biological properties, increase its overrun.

1 cl, 2 tbl, 3 ex