FUNCTIONAL ICE CREAM (OPTIONS) AND ITS PRODUCTION METHOD Russian patent published in 2022 - IPC A23G9/32 

FIELD: food industry.

SUBSTANCE: invention relates to the food industry, namely to the production of frozen confectionery products. The proposed ice cream includes milk, cream, granulated sugar, and a sugar substitute, a stabilizer, a filler, and a functional additive containing dihydroquercetin and 20-hydroxyecdysterone. In this case, the ice cream is prepared at the following ratio of initial components, wt.%: milk 61-69; cream 0-14; granulated sugar 3.3-11; sugar substitute 1.5-3.5; stabilizer 6.5-7.4; functional additive containing dihydroquercetin and 20-hydroxyecdysterone 0.5-1.0; filler is the rest. Moreover, the functional additive containing dihydroquercetin and 20-hydroxyecdysterone is a complex of solid lipid particles of dihydroquercetin and 20-hydroxyecdysterone at the following ratio of components, wt.%: dihydroquercetin 1.0-4.0; 20-hydroxyecdysterone 0.5-2.0; glyceride of long-chain fatty acids 12.0-13.0; vegetable oil 8.0-9.0; medium-chain triglyceride 4.0-5.0; emulsifier 2.0; beta-cyclodextrin 69.0-70.0. In another option, the ice cream includes water, granulated sugar, and a sugar substitute, a fruit filler, and a functional additive containing dihydroquercetin and 20-hydroxyecdysterone. In this case, the ice cream is prepared at the following ratio of initial components, wt.%: water 28-40; granulated sugar 10.0-14.5; sugar substitute 1.5-3.0; functional additive containing dihydroquercetin and 20-hydroxyecdysterone 0.5-1.0; fruit filler is the rest.

EFFECT: invention provides for satisfactory organoleptic properties of functional ice cream, absence of foreign smells and taste of dihydroquercetin and 20-hydroxyecdysterone, preservation of thermal and physical properties of ice cream.

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