METHOD OF PRODUCTION OF ICE CREAM FROM MARE'S MILK Russian patent published in 2023 - IPC A23G9/32 

FIELD: confectionery industry.

SUBSTANCE: method of producing ice cream from mare's milk includes receiving raw materials, preparing a mixture of mare's milk, granulated sugar, mixing, subsequent addition of a stabilizer, flavoring, thorough mixing of the components of the mixture, its normalization, filtering, pasteurization, homogenization, cooling of the mixture and its maturation. A microbial polysaccharide, xanthan gum, is used as a stabilizer. White sugar, ground with chicken yolks until a white foam forms, is poured in a thin stream into a heated to a temperature of 68° C fresh mare's milk with constant stirring, then the mixture is heated to 68°C for 8 minutes to obtain the main mixture. Also, xanthan gum is dissolved in pasteurized mare’s milk in an amount of 10% by weight of the milk and heated to 68°C for at least 8 minutes until thickened. After that, thickened pasteurized mare's milk with dissolved xanthan gum is placed in the main mixture, vanillin is added, the mixture is cooled to a temperature of 24°C, filtered, cooled, ripened and frized. Then the mixture is packaged and hardened at a temperature of -25 – -37°C, packaged and labeled; then storage and transportation of ice cream are carried out at a temperature not higher than -18°C. The initial components of the product are taken in the following ratio, %: 67.72–74.84 of mare's milk; 4.86–5.38 of chicken yolks; 0.067–0.074 of vanillin; 22.26–24.60 of white sugar; 0.09-0.11 of xanthan gum.

EFFECT: invention is aimed at improving organoleptic characteristics and expanding the range.

1 cl, 1 tbl