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The article is devoted to the development of enriched diet ice cream technology for a wide range of consumers. The analysis of numerous literature on functional enrichment components determined the relevance of the use of products of biological origin. In this regard, organoleptic and physico-chemical studies of milk ice cream were obtained using the technology, which provides for the inclusion in the formulation of beekeeping products - bee pollen - pollen and water propolis extract. The choice of these components is explained by the high content of amino acids, vitamins, minerals, enzymes and other biologically active substances. The mass fraction of fat and sucrose solids in the product was controlled by traditional methods according to GOST, and organoleptic evaluation was carried out by consistency, structure and taste. The paper gives the rationale for the use of additives, and also determines the optimal dose for making milk ice cream. It was found that the introduction of propolis is recommended in an amount of 0.6%, bee pollen in an amount of 1.0%. These dosages did not impair organoleptic and physico-chemical parameters, but at the same time allowed enriching the product with biologically valuable components. In the future, it is planned to expand research on the use of food additives in dairy products for the functional enrichment of their composition.

Enrichment of milk ice cream with bee products