FUNCTIONAL PURPOSE ICE CREAM PRODUCTION METHOD Russian patent published in 2019 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: invention relates to the production of ice cream. Method involves the preparation of a mixture of initial components, filtration, pasteurization, homogenization, cooling, freezing, packing and tempering of ice cream. Before pasteurization, a stabilizer – gelatin is added to the mixture of the initial components. Then, before freezing, the mixture of the starting components is sent to ripen within 4–24 hours. At the last stage of freezing, this mixture is cooled to a temperature of 0–4 °C and crushed until uniform fruits of persimmon. Initial components are taken in the following ratio, wt.%: whole cow milk – 45.5; whole condensed milk with sugar – 15.0; unsalted cow butter – 13.1; whole cow milk powder – 3.99; granulated sugar – 8.4; persimmon fruits – 3.5; gelatin – 0.3; drinking water – the rest.

EFFECT: invention allows to obtain ice cream with the addition of persimmon fruits, enriched with iodine, with high organoleptic characteristics and good resistance to melting.

1 cl, 3 tbl