METHOD OF PRODUCTION AND COMPOSITION OF PROTEIN ICE-CREAM Russian patent published in 2018 - IPC A23G9/38 

FIELD: food industry.

SUBSTANCE: invention can be used for production of functional purpose ice cream. Method of protein ice cream production includes the receipt of raw materials, preparation of a drinking water mixture, fat-containing component, whole milk, xylitol, fructose, stirring, subsequent introduction of a stabilizer-emulsifier and vanillin, thorough mixing of all components, its normalization, filtration, pasteurization at a temperature of 85 °C with an exposure of 25–30 s, homogenization at a temperature of 60±5 °C and pressure of 12.5–15.0 MPa, cooling of the mixture and its maturing for at least 4 hours, freezing, packing, hardening and storage of ready ice-cream at temperature from -15 to -18 °C. As a fat-containing component, whey protein concentrate, dairy protein concentrate and butter are used. And first a mixture containing drinking water, whey protein concentrate, whole cow's milk, milk protein concentrate and butter, xylitol, fructose is prepared. It is thoroughly stirred, stabilizer-emulsifier and vanillin are added, all components are thoroughly mixed. Ingredients are taken at specified weight ratio.

EFFECT: invention makes it possible to obtain protein ice cream without sugar and preservatives, which may be consumed by diabetics and athletes in order to gain muscle mass.

1 cl