ICE-CREAM WITH FUNCTIONAL PROPERTIES Russian patent published in 2019 - IPC A23G9/36 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Ice-cream includes sugar sand and milk or a sweetener and a mixture of milk and dry defatted milk, a cream, a prebiotic polydextrose, a natural colorant, a stabilizer-emulsifier, a vitamin-and-mineral complex containing iodine and a bacterial concentrate, containing Lactobacillus acidophilus, Bifidobacterium longum, Propionibacterium shermanii, Streptococcus thermophilus at ratio of 1:1:1:1, respectively, taken in a certain weight ratio. Natural dye is selected from riboflavin and/or beta-carotene and/or anthocyanins and/or lycopene and/or lutein and/or turmeric. Sweetener selected from mannitol and/or erythritol and/or isomaltite and/or sucralose may be added instead of granulated sugar. Bacterial concentrate is added at (37±2) °C, it is held at this temperature for (3+0.5) h to 60–70 °T, but not to ripening, after which it is cooled to 6 °C.

EFFECT: invention allows to manufacture a product with increased probiotic, preventive and biological properties, as well as extend the range of ice-cream.

1 cl, 4 tbl, 3 ex