METHOD FOR THE PRODUCTION OF FROZEN DESSERT Russian patent published in 2022 - IPC A23G9/40 

FIELD: confectionery industry.

SUBSTANCE: invention relates to the confectionery industry. The proposed method for the production of a frozen dessert includes the preparation of a mixture of coconut oil, granulated sugar, citric acid, vanillin, and drinking water. Wherein when compiling the composition, a stabilizer is used - corn starch and lentil milk. Lentil milk is obtained by pre-soaking lentil grains in a nutrient solution of potassium iodide, removing the nutrient solution of potassium iodide and sprouting in gauze moistened with water, grinding the germinated grains with simultaneous extraction, filtering the resulting composition, followed by heat treatment and cooling. At the same time, the mixture of prescription components is heated to a temperature of 60-65°C, homogenized at a pressure of 12.5-15.0 MPa, pasteurized at a temperature of 75-80°C with a holding time of 60-20 s, cooled to a temperature of 4°C and maturation is carried out within 4 hours. Then the mixture is frozen until overrun is 65%, the temperature of the ice cream at the exit from the freezer is (-5)-(-7)°C, after freezing the ice cream is packaged, hardened at a temperature of (-25)-(-28)°C. The hardened product is packed and stored for 3 months at a temperature of (-18) - (-25)°C. The components are taken in a certain mass ratio.

EFFECT: invention makes it possible to obtain a product with high biological value and organoleptic characteristics and to expand the range of frozen desserts.

1 cl, 1 tbl, 3 ex