Method for producing sweet edible ice

Abstract

This utility model relates to the dairy industry and can be used in the production of sweet edible fruit ice. The technical result of this utility model is the use of animal and plant-based raw materials to produce sweet edible fruit ice with improved organoleptic characteristics and a long shelf life. The production method for sweet edible ice involves preparing the ingredients (whey), a fruit component (banana, apple, pear), sugar syrup, apple pectin or gelatin, and citric acid), followed by mixing, sterilization for 2-3 minutes, molding, hardening at -25°C, and packaging. The whey is then subjected to high-temperature hydrolysis at 70°C or higher for 60 minutes. This utility model enables the production of lactose-free, sweet, edible fruit ice from animal and plant-based raw materials, with improved, original organoleptic characteristics and a long shelf life. The product is based on whey obtained after the production of semi-hard cheese.