METHOD FOR PRODUCING ICE CREAM WITH HYDROLATE Russian patent published in 2022 - IPC A23G9/42 A23C9/13 

FIELD: food industry

SUBSTANCE: invention relates to the food industry. The method for the production of ice cream with hydrolate provides for the acceptance of raw materials, preparation of the necessary components for the production of ice cream, mixing the ingredients of the mixture, filtering and pasteurizing it, homogenizing, cooling the mixture and ripening it, freezing, packing, hardening, packaging, labeling. Normalized skim milk, milk with a mass fraction of fat 2.5% or 3.2%, cream with a mass fraction of fat 15% or 40% are used as feed material, heated in a tank to a temperature of 40±2°C, followed by adding pre-sifted sugar, stabilizer, starch and hydrolate of essential oil rose, or hydrolate of mint, or hydrolate of lavender at the rate of 16 kg of hydrolat of essential oil of rose, or 16 kg of hydrolate of lavender, or 20 kg of hydrolat of mint per 1000 kg of finished product. The prepared mixture is thoroughly mixed, pasteurized at a temperature of 75±2°С for 50-60 seconds, then homogenized at 50-55°С and a pressure of 10-12 MPa, cooled to a temperature of 4±2°С and left to ripen the mixture at a temperature 6-8°С for 2-4 hours, then the finished mixture is sent for freezing at a temperature not higher than -4°С.

EFFECT: invention allows to expand the range of ice cream, which is characterized by high biological value, microbiological stability, safety, with aromatic, taste, bactericidal, fungicidal, emulsifying and antioxidant properties due to the use of hydrolates of Crimean plants: mint, essential oil rose, lavender.

1 cl, 1 dwg, 5 tbl