DEVELOPMENT OF FORCED MILK ICE CREAM TECHNOLOGY

The article is devoted to the development of technology for enriched fermented milk ice cream. The production of functional products is an urgent problem in the modern food industry. Such products must have not only functional properties, but also good organoleptic characteristics. Most types of ice cream are high in calories, high in food additives such as synthetic sweeteners, colors, flavors and stabilizers. One of the promising ways to increase the volume and improve the quality of fermented milk ice cream that meets modern requirements for a healthy diet is its enrichment with probiotic microorganisms and natural biologically active substances. In the formation of the organoleptic indicators of fermented milk ice cream, the key role belongs to the microflora of the starter cultures used, the correct selection of which affects the quality indicators of the finished product. The optimal dose of introducing fig syrup into fermented milk ice cream has been substantiated, which was determined on the basis of organoleptic indicators. The optimal amount of fig syrup was established without deteriorating the technological and consumer properties of fermented milk ice cream. The developed scheme for the production of fermented milk ice cream with fig syrup includes the acceptance and preparation of raw materials, normalization, filtration, homogenization, pasteurization, cooling to the fermentation temperature, adding fig syrup under aseptic conditions, fermentation, fermentation, adding a stabilizer-emulsifier, cooling, maturation of the fermented milk mixture, freezing, packaging and labeling. Enrichment of fermented milk ice cream with fig syrup, gives the product functional properties and allows you to expand the range of ice cream, which, with systematic use, has a beneficial effect on the body. It was found that the use of fig syrup in the technology of fermented milk ice cream improves the consistency and taste of the product. A recipe for enriched fermented milk ice cream and its production technology have been developed.