METHOD FOR PRODUCING LOW-FAT ICE CREAM WITH WHEY PROTEINS MICROPARTICULATE Russian patent published in 2017 - IPC A23G9/00 

FIELD: food industry.

SUBSTANCE: method for producing ice cream comprises preparing the mixture from milk, cream, sugar, and stabiliser, pasteurizing, cooling, the fermentation, freezing, packaging and hardening the ice cream. Sugar in an amount of 15-17%, whey protein microparticulate in an amount of 2-4%, polysaccharides in an amount of 1-3% represented by inulin and/or pectin and/or arabinogalactan and/or carrageenan and/or agar are introduced into the mixture before pasteurization. After fermentation, oligosaccharide(s)-prebiotic(s) represented by lactulose, and/or galactooligosaccharides, and/or fructooligosaccharides in an amount of 1-3% are introduced into the mixture. All percentages are by weight and are given by the total mixture weight.

EFFECT: invention provides to obtain a low-caloric ice cream with pro- and prebiotic properties, with a balanced amino acid composition, with increased organoleptic and structural-mechanical properties and a high content of live cells of lactic acid microorganisms.

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