RU2536498C1 - Method for production of dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required -cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 3.2%-fat milk, 40% fat cream, low-fat condensed milk with sugar, sugar sand, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of raw materials introduced into the ice cream composition.

87 cl

Description

The group of inventions relates to the technology of ice cream production.

A known method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening (Technological instruction for the production of ice cream. - M .: Agropromizdat, 1998, p.13-32).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved in that in a method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared swede is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the swede, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of persimmons, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of drains, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tures atura not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of mangoes, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling pears, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while vegetable pepper is bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, relieve atmospheric pressure while expanding herring, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, relieve atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are dried by convection to an intermediate moisture content, they are kept under pressure when not heated below 100 ° C, relieve atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the aonl, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of dogwood, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tures atura not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tamper atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while strawberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by the mother, cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mama, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the mangosteen, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lychee, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tamper atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsat, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large cowl is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while large boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera rounds not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling physalis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding papaya, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, it is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of cherries, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing milk ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely heat the raw material to the specified temperature.

Then the plant material is dried in the microwave field until the solids content is at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

Prepared milk of 3.2% fat, cream of 40% fat, non-fat condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

The resulting ice cream is a mass with inclusions of glazed vegetable raw materials having the consistency of popcorn, color and aroma characteristic of the raw materials used.

The chemical composition of ice cream is enriched with biologically active substances of the plant material used, and the organoleptic properties are unique due to the consistency of popcorn in the plant component.

Claims (86)

1. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of lagenaria, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d Outside while swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with simultaneous swelling of grapes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d Outside while swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous expansion of plums, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released atmospheric with simultaneous swelling of pears, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the yacon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released of to atmospheric while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of stachis, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of radish, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the radish, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous swelling of turnips, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of beets, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. A method for the production of milk ice cream, which includes preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method of producing milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous swelling of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. A method for the production of milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of pink apples, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method for the production of milk ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method of producing milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of pepino, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method of producing milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ernogo while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous swelling, the aonles are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric pressure with simultaneous expansion of Javanese apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. Method for the production of milk ice cream, which includes preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of stellar apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. A method for the production of milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the babako, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed and solid vegetable fat is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure Fernie while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere molecular while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. Method for the production of milk ice cream, which includes preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. A method for the production of milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. Method for the production of milk ice cream, which includes preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the longan, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. A method for the production of milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. A method for the production of milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. A method of producing milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method of producing milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere molecular while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cucumbers, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method of producing milk ice cream, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of large boots, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method for the production of milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. A method of producing milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. A method of producing milk ice cream, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method of producing milk ice cream, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and pressure is released to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of papaya, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method of producing milk ice cream, comprising preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. A method for the production of milk ice cream, comprising preparing prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of cherry plum, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000
86, A method for the production of milk ice cream, comprising preparing prescription ingredients, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 585 40% cream 32 condensed milk with sugar 158 granulated sugar 70 potato starch 13.5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000