METHOD OF PRODUCTION OF FERMENTED-MILK ICE CREAM WITH FUNCTIONAL PROPERTIES Russian patent published in 2018 - IPC A23G9/36 

FIELD: food industry.

SUBSTANCE: method of production of fermented-milk ice cream with functional properties, such as standardization, homogenization, pasteurization, cooling, inoculation, ripening, cooling, freezing and hardening. After pasteurization, the resulting mixture is cooled down to t=45°C, rosehip and sea buckthorn syrups are added, then the inoculum of lactic acid microorganisms, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum, is added too. It is ripened for 4-5 h at a temperature of 40±2°C, until the acidity reaches 80°T, and then stored at t=-18…-20°C for 3 months. Fermented-milk ice cream with functional properties is made at a certain mass ratio.

EFFECT: invention allows you to get a product with a low lactose content, intensify the process of production of fermented-milk ice cream, reduce the production process cycle, get a product with high nutritional and biological value.

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