FIELD: food industry.
SUBSTANCE: mixture for preparing ice cream contains a milk base, a sweetener, a stabiliser, microorganisms, and a liquid. The liquid comprises 30-50 wt % of an aqueous mussel extract with the water duty of 1:1, and the rest is water. Preferably, the extract is obtained by boiling mussels at the temperature of 80-85°C for 5-10 min.
EFFECT: invention allows to increase the nutritional and biological value of the finished product and to obtain a product with a gentle uniform consistency and a slightly pronounced flavour of mussels.
8 cl, 2 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| MIXTURE FOR PREPARING ICE CREAM | 2016 |
|
RU2629284C1 |
| MIXTURE FOR PREPARING ICE CREAM | 2016 |
|
RU2631902C1 |
| MIXTURE FOR ICE-CREAM PREPARATION | 2016 |
|
RU2629286C1 |
| MIXTURE FOR PREPARATION OF ICE-CREAM | 1997 |
|
RU2116035C1 |
| METHOD FOR OBTAINING YOGHURT WITH INCREASED IRON CONTENT | 2016 |
|
RU2627158C1 |
| METHOD FOR PRODUCING YOGHURT CONTAINING NANOSTRUCTURED DRIED PROPOLIS EXTRACT | 2020 |
|
RU2752354C1 |
| METHOD FOR OBTAINING VITAMIN D ENRICHED YOGHURT | 2016 |
|
RU2646133C2 |
| FERMENTED MILK YOGHURT ICE CREAM WITH PLANT INGREDIENTS | 2023 |
|
RU2813785C1 |
| COMPOSITION OF THAWED SOUR MILK MOUSSE WITHOUT ADDED SUCROSE | 2022 |
|
RU2788710C1 |
| COMPOSITION FOR PRODUCTION OF FUNCTIONAL MILK PRODUCT AND METHOD OF FUNCTIONAL MILK PRODUCT PRODUCTION | 2006 |
|
RU2335132C1 |
