ICE CREAM PRODUCTION METHOD Russian patent published in 2023 - IPC A23G9/04 A23G9/34 

FIELD: dairy industry.

SUBSTANCE: invention can be used in the production of functional ice cream. The method for producing ice cream involves preparing recipe components, preparing a mixture comprising milk, cream, fruit pulp, mixing, filtration, pasteurization, homogenization, cooling, ripening, freezing the resulting mixture, packaging, labelling, hardening and storage of the finished ice cream. Moreover, dried date pulp is used, and immediately before freezing, barley-malt extract and liquorice root extract are added. The components are taken in the following quantities in kg per 1000 kg of product: whole cow's milk with a fat mass fraction of 3.2% 400; cream from cow's milk with a fat mass fraction of 33% 300; dried dates 200; barley malt extract 98; liquorice root extract 2.

EFFECT: producing a new type of ice cream that has a functional focus, without the use of sugar, and with good organoleptic characteristics.

1 cl, 2 tbl