METHOD FOR PRODUCTION OF FERMENTED MILK ACIDOPHILE ICE CREAM Russian patent published in 2019 - IPC A23G9/36 

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry and can be used in production of cultured acidophilus ice-cream with bifidobacteria. Method for production of cultured acidic acid ice-cream includes preparation of a milk base, pasteurization, fermentation with starter cultures, cooling, freezing, prepacking, packing and hardening of ice-cream. During fermentation, starter cultures of different activity of Lactobacillus acidophilus in the form of a bulk starter and Bifidobacterium longum and bifidum in the form of a direct introduction culture are simultaneously used. Inulin is introduced prior to pasteurization. After fermentation milk base is cooled down to temperature (4±2) °C and sucrose is introduced into it in the form of syrup.

EFFECT: invention allows to produce ice-cream containing pro-and prebiotics with viable microorganisms content at the end of shelf life of the product of not less than 10⁶ CFU/g.

1 cl, 2 ex