Optimization of Blend Composition of Polycomponent Dry Mix for Enriched Soft Ice Cream

The article describes a technique for optimizing recipe formulations of polycomponent dry mix to produce enriched soft ice cream, which allows generating science-based approaches to the selection of the initial components and calculating their percentage. When calculating polycomponent dry mix formulations for the enriched soft ice cream production the following basic principles were considered: a balanced composition of the mix, the maximum biological value, as well as the organoleptic characteristics of the finished product. The main components of the polycomponent dry mix for the enriched soft ice cream production were chosen: skimmed milk powder, quail egg powder and dried vegetable fat. The application of the computer program enables to calculate the optimal composition of the polycomponent mix, amino acid composition of which is as much as possible close to that recommended by FAO/WHO. Maximum biological value is achieved with the following component ratio: skimmed milk powder – 60 ... 61%; quail egg powder – 6 ... 7%; dried vegetable fat – 6 ... 7%. Also, the amount of the dry extract of Fucus Vesiculosus algae (0.3 ± 0.02 %) introduced in the formulation of dry multicomponent mixture was established with regard to the temperature modes of soft ice cream production. The developed polycomponent dry mix provides obtaining enriched soft ice cream with increased food and biological value, high consumer properties and is intended, in particular, for soft ice cream production in the medical and health institutions, sanatoriums, recreation centers, as well as in the regions that are geographically remote from the raw sources.