RU2000116122A - METHOD FOR PRODUCING ICE CREAM - Google Patents

METHOD FOR PRODUCING ICE CREAM

Info

Publication number
RU2000116122A
RU2000116122A RU2000116122/13A RU2000116122A RU2000116122A RU 2000116122 A RU2000116122 A RU 2000116122A RU 2000116122/13 A RU2000116122/13 A RU 2000116122/13A RU 2000116122 A RU2000116122 A RU 2000116122A RU 2000116122 A RU2000116122 A RU 2000116122A
Authority
RU
Russia
Prior art keywords
ice cream
producing ice
mixture
sugar
preparing
Prior art date
Application number
RU2000116122/13A
Other languages
Russian (ru)
Other versions
RU2210248C2 (en
Inventor
Андрей Георгиевич Храмцов
Алла Викторовна Половянова
Светлана Андреевна Рябцева
Иван Алексеевич Евдокимов
Сергей Владимирович Анисимов
Ирина Александровна Кильдюшева
Original Assignee
Северо-Кавказский государственный технический университет
Filing date
Publication date
Application filed by Северо-Кавказский государственный технический университет filed Critical Северо-Кавказский государственный технический университет
Priority to RU2000116122A priority Critical patent/RU2210248C2/en
Priority claimed from RU2000116122A external-priority patent/RU2210248C2/en
Publication of RU2000116122A publication Critical patent/RU2000116122A/en
Application granted granted Critical
Publication of RU2210248C2 publication Critical patent/RU2210248C2/en

Links

Claims (1)

Способ получения мороженого, предусматривающий приготовление смеси по рецептуре с частичной заменой сахарозы, фильтрование, пастеризацию, гомогенизацию, охлаждение, созревание, фризерование смеси и закаливание мороженого, отличающийся тем, что при составлении рецептуры смеси проводят частичную замену сахара сиропом лактулозы в количестве 0,05-0,1% с одновременным снижением количества сахара до 8-9%.A method of producing ice cream, comprising preparing a mixture with a partial sucrose replacement, filtering, pasteurizing, homogenizing, cooling, ripening, freezing the mixture and hardening the ice cream, characterized in that when preparing the mixture, the sugar is partially replaced with lactulose syrup in an amount of 0.05- 0.1% while reducing the amount of sugar to 8-9%.
RU2000116122A 2000-06-19 2000-06-19 Ice-cream production method RU2210248C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2000116122A RU2210248C2 (en) 2000-06-19 2000-06-19 Ice-cream production method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2000116122A RU2210248C2 (en) 2000-06-19 2000-06-19 Ice-cream production method

Publications (2)

Publication Number Publication Date
RU2000116122A true RU2000116122A (en) 2002-10-20
RU2210248C2 RU2210248C2 (en) 2003-08-20

Family

ID=29245185

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000116122A RU2210248C2 (en) 2000-06-19 2000-06-19 Ice-cream production method

Country Status (1)

Country Link
RU (1) RU2210248C2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2497370C1 (en) * 2012-03-11 2013-11-10 Федеральное государственное автономное образовательное учреждение высшего профессионального образования "Северо-Кавказский федеральный университет" Ice-cream production method
RU2618690C1 (en) * 2016-01-11 2017-05-11 Наталья Николаевна Лебедева Method of manufacturing ice cream

Similar Documents

Publication Publication Date Title
US4031262A (en) Ice cream and the process for making same
AU642109B2 (en) Ice cream and method of manufacturing
ES2186332T3 (en) FROSTED MOLDED BAR.
ATE479338T1 (en) ICE CREAM CONFECTS AND METHOD FOR PRODUCING ICE CREAM CONFECTS
RU2002111879A (en) METHOD FOR PRODUCING ALCOHOLIC ICE CREAM
CN109566842A (en) A kind of hard ice-cream substrate powder, hard ice-cream and preparation method thereof
RU2202221C2 (en) Method of preparing two-component ice cream (versions) and two-component ice cream
JP2003199500A (en) Freeze-dried frozen desert
RU2000116122A (en) METHOD FOR PRODUCING ICE CREAM
EP0965277B1 (en) Frozen dessert
JP3604373B2 (en) Method for producing ice creams and frozen desserts
CN1450862A (en) Method for manufacturing frozen dairy dessert
JPH01262779A (en) Ice for iced drink
JPH05260945A (en) Production of frozen alcoholic beverage
RU2242140C2 (en) Foundation for manufacturing alcoholic structural-viscous products
RU2000119687A (en) METHOD FOR PREPARING SOFT ICE CREAM
RU2150848C1 (en) Method of creamed confectionery mass production
JPH074195B2 (en) Edible substance or beverage
RU2210248C2 (en) Ice-cream production method
JP2804459B2 (en) Method for producing ice confectionery and ice confectionery
CA1151939A (en) Frozen aerated ready-to-eat gelatin composition
RU96113625A (en) METHOD OF MANUFACTURE OF CONDENSED MILK WITH SUGAR
KR100497920B1 (en) Cream for cake
JPS5860948A (en) Production of ice snack
JPS63263050A (en) Plum-containing ice cream