METHOD FOR MAKING MIXTURE FOR ICE-CREAM PRODUCING

摘要

A method for making a mixture for ice-cream producing wherein an ultrafiltration concentrate of nonfat milk is used. A stabilizer is mixed separately with sugar in a ratio of (1:3)...(1:5) and added with other components at the stage of preparing the ice-cream mixture the temperature of which is to be 35...45 °С. The mixture is mixed for achieving the homogenous consistency, filtered, pasteurized at a temperature of 78...80 °С for 8...10 minutes, homogenized under a pressure of 10...12 MPa and cooled up to a temperature of 2...4 °С.