METHOD FOR PREPARATION OF ICE-CREAM WITH REDUCED CALORIC CONTENT Russian patent published in 2016 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: invention relates to ice cream production technology. Low-caloric ice cream production method involves preparing mixture from recipe components part and their mixing, mixture standardization in terms of dry substances, mixture heating, adding remaining recipe components, homogenization, pasteurization, mixture cooling down to 0-6 °C, freezing and hardening. First, dry demineralized whey is restored and milk fat substitute “SOYUZ” 52L in preliminarily pasteurized at 85±5 °C whole cow milk with fat weight fraction of 3.2 % and further cooled down to 40±5 °C for 3-4 hours. Obtained standardized mixture is stirred and filtered, then mixture is again heated to temperature of 93-97 °C and Palsgaard 5913 stabilizer, stevioside, vanillin and drinking water are added. Then mixture is stirred again, and pasteurized before homogenization. Mixture components are taken at the specified ratio.

EFFECT: invention allows to produce ice cream with reduced caloric content with acceptable organoleptic properties, increase its overrun, as well as reduce technological process duration.

1 cl, 2 tbl, 3 ex