METHOD FOR OBTAINING ICE CREAM WITH PROBIOTIC PROPERTIES Russian patent published in 2022 - IPC A23G9/42 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry and can be used to prepare ice cream with probiotic properties. The method provides for the preparation of a mixture of whole cow milk, dry cow milk, sea buckthorn product, stabilizer, filtration, pasteurization, homogenization, cooling, introduction of a starter culture containing lactic acid microorganisms Streptococcus thermophilus, fermentation, cooling, freezing, packing and hardening of ice cream. When composing the mixture, whole cow milk with 3.4 wt. % of fat, condensed whole milk with sugar with 8.5 wt. % of fat, unsalted butter with 82.5 wt. % of fat is used. As a sea buckthorn product, sea buckthorn is used, ground with sugar, quince is also added, crushed to a puree-like state. Gelatin is used as a stabilizer, previously soaked for 30 minutes in cold water to swell with continuous stirring, then the solution is heated to a temperature of 45°C until completely dissolved and poured into the milk mixture through a filter in the form of a folded gauze. At the same time, the starter culture additionally contains microorganisms: Propionibacterium freudenreichii subsp. Shermanii, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus helveticus, taken at a concentration of 2x10⁹ CFU and in equal parts. They are fermented for 1-1.5 hours at a temperature of 40°C to an acidity of 95-120°C. The components are taken in a certain mass ratio.

EFFECT: invention is aimed at obtaining a product with probiotic properties and reducing the production time.

1 cl, 2 tbl, 3 ex