METHOD FOR PRODUCING FERMENTED MILK ICE CREAM WITH FUNCTIONAL PROPERTIES Russian patent published in 2021 - IPC A23G9/36 

FIELD: dairy industry.

SUBSTANCE: method for producing fermented milk ice cream includes standardisation, homogenisation, pasteurisation, cooling, introduction of a starter, fermentation, cooling, freezing, hardening. A mixture is therein prepared from cow milk with a fat content of 1.5 to 3.2%, cow milk powder with a fat content of 26% with a 100% solubility, and KSB-80 whey protein concentrate. After the mixture is cooled to 40±1°C, inulin, polydextrose, gymnema extract, "Multech Ice 01 G" stabiliser, stevioside, a starter or a bacterial concentrate of lactic acid microorganisms are introduced. Executed then is fermentation for 4 to 5 hours at a temperature of 38±1°C until an acidity of 70 to 80°T is achieved, cooling, followed by introducing a natural dye and/or a fruit and berry additive. Fermented milk ice cream with functional properties is therein prepared at a certain content of the initial ingredients.

EFFECT: invention provides a possibility of producing a protein product with a reduced milk fat content and calorific value and is intended for use in production of ice cream with a functional content of dietary fibres.

1 cl, 1 tbl, 6 ex