METHOD OF PRODUCTION OF FROZEN DAIRY PRODUCT Russian patent published in 2018 - IPC A23G9/04 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. Method involves preparing a mixture of whole cow's milk, cow's butter unsalted butter, cow's milk powder, skimmed milk powder, sugar and drinking water. In addition, the stabilizer "Palsgaard" and a structuring additive are added to the composition. Structuring additive is obtained by extracting the crushed, wheat-germinated wheat. At the same time, the formula mixture of the components is heated to a temperature of 60–65 °C, homogenize at a pressure of 12.5–15.0 MPa, pasteurize at a temperature of 85 °C with an exposure time of 50–60 s, cooled to a temperature of 4 °C and ripen for 4 hours. Then the mixture of milk ice cream is freezed until an 85 % whipping is obtained. Temperature of ice cream at the exit from the freezer is minus 5 °C. After frizzing, the ice cream is filled, tempered at minus 25 °C. Hardened product is packaged and stored for 3 months at minus 18 °C. Ice cream is prepared with certain ratio of components.

EFFECT: invention makes it possible to prevent the formation of ice crystals during the production and storage of ice cream by introducing a structuring additive, to increase the nutritional value and to extend the shelf life.

1 cl, 1 tbl, 3 ex