RU2659827C1 - Ice-cream with the nanostructured potassium iodide production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry. Ice cream with potassium iodide production method comprises the nanostructured additive into the resulting product introduction, including potassium iodide in the konjac gum or in the sodium carboxymethylcellulose, or in agar-agar, or in the highly esterified apple or citrus pectin, at the rate of 1.5 g of the nanostructured additive per 1,000 g of the finished ice cream.

EFFECT: invention allows to produce the ice cream with organoleptic properties, characteristic of this type of product, without foreign flavors and odors, enriched with the potassium iodide nanostructured additive.

1 cl, 5 ex

Description

The invention relates to the food industry, namely to the production of ice cream.

The closest in technical essence is a method for the production of ice cream, involving the preparation of prescription components, mixing whole condensed milk with sugar, granulated sugar and drinking water in a weight ratio of 28:53:19, mixing cream of 40% fat, peasant butter, milk non-fat condensed sugar, whole milk powder, granulated sugar, wheat flour, sodium caseinate and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological Instrument uktsiya for the production of ice cream -. M .: Agropromizdat, 1998, pp 13-47).

The technical result of the invention is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with zinc sulfate.

This result is achieved by the method presented in the examples.

The nanostructured potassium iodide necessary for this method is obtained according to patents No. 2595820 of 08/27/2016, No. 2595825 of August 27, 2016, No. 2599839 of October 20, 2016, No. 2612025 of March 1, 2017.

EXAMPLE 1

Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 3.2% milk are heated to boiling, then 1.5 g of nanostructured potassium iodide in konjac gum is added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Get 1000 g of ice cream.

EXAMPLE 2

Prescription components are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 2.5% milk are heated to boiling, then 1.5 g of nanostructured potassium iodide is added to sodium carboxymethyl cellulose. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Get 1000 g of ice cream.

EXAMPLE 3

Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 6.0% milk are heated to boiling, then 1.5 g of nanostructured potassium iodide in agar-agar are added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Get 1000 g of ice cream.

EXAMPLE 4

Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 1.5% milk are heated to boiling, then 1.5 g of nanostructured potassium iodide in apple highly esterified pectin is added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Get 1000 g of ice cream.

EXAMPLE 5

Prescription ingredients are preliminarily prepared, in which 500 ml of 20% cream, 125 ml of 3.2% milk are heated to boiling, then 1.5 g of nanostructured potassium iodide in citrus highly esterified pectin is added. At the same time, 5 yolks of eggs are beaten with 150 g of sugar, then heated cream with milk is added to the beaten eggs. The mixture is stirred and again heated slowly stirring until thickened. The thickened mixture is cooled, freezed and quenched.

Get 1000 g of ice cream.

The product has the following properties: acidity 20 ° T, taste and smell - pure, characteristic for this type of ice cream, without extraneous smacks and smells; the consistency is dense; the structure is homogeneous; color - uniform throughout the mass; ice cream overrun - 100%.

Claims (1)

A method for the production of ice cream containing potassium iodide, characterized in that during the production process a nanostructured additive is added to the resulting product, including potassium iodide in konjac gum, or in sodium carboxymethyl cellulose, or in agar, or in a highly esterified apple or citrus pectin, from 1 calculation 5 g of nanostructured additives per 1000 g of ready-made ice cream.