METHOD FOR PRODUCTION OF ICE-CREAM WITH FUNCTIONAL PROPERTIES Russian patent published in 2016 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of ice cream. Method comprises preparation of two mixtures for ice cream. One mixture is prepared from whole cow milk with fat weight content equal to 3.2 %, heated to 40 °C, and vegetable phospholipid additive "Vitol-1", filtered and mixed. Other mixture is concurrently prepared from cream with fat weight content equal to 10 %, heated to temperature of 30 °C, and powder of girasol, dry demineralised whey, stevioside, vanillin and drinking water, thoroughly stirred. Both mixtures are added to a pasteuriser, mixed and pasteurised. Method then comprises homogenising, cooling, freezing and hardening finished ice cream. Components are taken at specified weight ratio.

EFFECT: invention reduces duration of preparation of product due to exclusion of processes for pasteurisation of each separately prepared mixture and ageing of ice-cream mixture, enables to produce ice cream with functional additive with enhanced preventive and biological properties, improved overrun thereof.

1 cl, 2 tbl, 3 ex