METHOD FOR PRODUCING ICE CREAM Russian patent published in 2017 - IPC A23G9/32 

FIELD: food industry.

SUBSTANCE: method involves preparing a recipe mixture, filtering it, its pasteurization and homogenization, cooling, the mixture maturation, freezing, packing and hardening. The stabiliser is represented by cremodan. Adsorbed royal bee jelly, dissolved in water at the ratio of 1:3 and filtered, is added to the functional ingredients prior to homogenization. The resulting mixture is stirred and homogenized. The components are taken at the specified weight ratio.

EFFECT: invention provides to obtain ice cream with the high biological value, organoleptic characteristics, and high resistibility to melting.

2 tbl