FIELD: food industry.
SUBSTANCE: disclosed is a method for production of protein ice cream, which includes acceptance of raw materials, preparation of a mixture of drinking water and/or fruit-and-berry components, inulin, polydextrose and/or vegetable food fiber, a mixture of sweeteners: erythrite, and/or steviol glycoside, and/or maltitol, and/or Lo Han Guo extract, thorough mixing of all components, pasteurisation, cooling to temperature of 55–65 °C. Protein component introduction: whey protein isolate, and/or whey protein concentrate, and/or milk protein concentrate, purified from lactose and with lactose, mixing, homogenisation, cooling of the mixture and its maturation, freezing, packing, hardening and storage of ready ice cream.
EFFECT: invention can be used in production of functional purpose ice cream.
1 cl, 3 ex
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