| abstract |
FIELD: food industry. n SUBSTANCE: method involves preparation of a mixture containing a milk base, lactulose, sugar and a stabiliser, pasteurisation, cooling, freezing, packaging and hardening of ice-cream. Lactulose is introduced into the mixture in an amount of 2-4%, sugar - in an amount of 4-6%; after pasteurisation and cooling the mixture is fermented and ripened. n EFFECT: invention allows to enhance symbiotic properties of ice-cream. n 2 ex, 2 dwg |