METHOD FOR PRODUCING LOW-LACTOSE CULTURED-MILK ICE CREAM Russian patent published in 2018 - IPC A23G9/36 

FIELD: food industry.

SUBSTANCE: method for producing low-lactose cultured milk ice cream includes preparing low-fat condensed milk base from skimmed milk, cream, glucose-galactose and/or glucose-fructose syrup. Thereinafter, the base is stirred, the β-galaktosidase enzyme is introduced, and hydrolysis is carried out for 3-4 hours at a temperature of 40-42°C. Then it is pasteurised at 90-92°C for 8-10 min, thickened at 60-65°C for 45-50 min to achieve the desired amount of dry substances of 28%, required for milk ice-cream, and cooled. Then the mixture for ice cream is made from the low-fat condensed milk base, butter, flour, and/or a stabiliser. Thereinafter, the mixture is stirred, filtered, pasteurized, homogenized, cooled. Then, fermentation by means of a complex ferment of probiotic microorganisms, ice cream freezing, packing, and hardening are carried out. The hydrolysis by the β-galactosidase enzyme can be carried out to a lactose level in the mixture less than 1.0%. As a complex ferment for fermentation, probiotic microorganisms Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueskii subsp. bulgaricus can be used.

EFFECT: invention allows to completely replace saccharose with alternative sweeteners, to reduce the lactose content and to increase the concentration of probiotic lactic acid bacteria in the finished product.

3 cl, 2 dwg, 2 ex