RU2541626C1 - Method for production of dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: 3.2% fat milk - 450; unsalted butter - 11.5; whole milk condensed with sugar - 90; dry defatted milk - 38.3; sugar sand - 100.4; agaroid - 0.9; vanillin - 0.1; vegetal raw materials - 50; milk glaze - 50; water till the target product yield is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Prepared 3.2% fat milk, unsalted butter, whole milk condensed with sugar, dry defatted milk, sugar sand, agaroid, vanillin and drinking water are mixed in the recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

Description

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

A known method for the production of milk ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, and kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while pumping up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure when heated and to a temperature of at least 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 milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding peaches, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the mango, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the radish, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder; granulated sugar, agaroid, vanillin 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are The user in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 when heated 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 milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 when heated 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 at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, 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 a temperature 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 milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swirling santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while rambutan is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pulasan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi are cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling tamarillo, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 to a temperature of at least 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 milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the acerola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother, cut, convective dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, 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 swelling Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, and kept under pressure under pressure screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, kept under pressure when heated to a temperature 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 milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 and heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method 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 barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at high pressure roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the quince swelling, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apples fifty milk glaze 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 not less than 85% and glazed with milk glaze, provided for by GOST 31457-2012.

Prepared milk of 3.2% fat, unsalted butter, condensed whole milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 (87)

1. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method of producing milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, sb ik- to atmospheric pressure with simultaneous swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 melon fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 benincase fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with whole milk, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, sat asyvayut to atmospheric pressure with simultaneous swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pumpkin fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 grape fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, s rasyvayut to atmospheric pressure with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 swede fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, sat asyvayut to atmospheric pressure with simultaneous swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 persimmon fifty milk glaze 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, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, s rasyvayut to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 feijoa fifty milk glaze 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, unsalted butter, condensed milk with whole milk, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with simultaneous expansion of plums, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 plums fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with whole milk, skimmed milk powder, granulated sugar, agaroid, 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, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 peaches fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mango fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with whole milk, skimmed milk powder, granulated sugar, agaroid, 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, depressurized to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 actinidia fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 loquat fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pears fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner 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 pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 scorzoner fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 daikon fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, rel the pressure is aspirated to atmospheric pressure while the yacon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 yacon fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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 intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sunflower fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Jerusalem artichoke fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s release pressure to atmospheric pressure while swelling stachis, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 stachis fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, sat they dilute the pressure to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 radish fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, s depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 radish fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with whole milk, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 turnip fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 kohlrabi fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. A method for the production of milk ice cream, comprising preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 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 milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 an intermediate humidity, kept under pressure when heated to a temperature e below 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 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 milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 oat root fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, s depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 santol fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not at the same time, 100 ° C is released to atmospheric pressure with the simultaneous expansion of pink apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method of producing milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 , depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 rambutan fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C brasyvayut to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pulasan fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method of producing milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method of producing milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, dump t to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 blueberries fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of lingonberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lingonberry fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat the pressure is increased to atmospheric pressure with the simultaneous expansion of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 aonla fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, sat pressure is increased to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 dogwood fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sweet cherry fifty milk glaze 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, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while javanese apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method for the production of milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 not heated below 100 ° C, depressurize to atmospheric pressure while expanding the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, sat pressurize to atmospheric pressure with unabi expansion at the same time, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo 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 pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 tamarillo fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurized to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not below 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 milk glaze and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 star apples fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, depressurized to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 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 milk glaze and put 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 bilimbi fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s they release pressure to atmospheric pressure with the simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 acerola fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, depressurized to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 wild strawberries fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 krasnika fifty milk glaze 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 milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, dumped pressure to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cranberry fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, dumping pressure to atmospheric pressure with the simultaneous bloating of blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 blueberry fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 not the same 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 red mombin fifty milk glaze 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, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. Method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 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 milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s pressure is released to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressure is aspirated to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, depressurized to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with whole sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of chayotes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 chayotes fifty milk glaze 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 ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. A method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, s they release pressure to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 not 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large hood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with the expansion of large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted cream butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 white boot fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, depressurized to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, s pressure is released to atmospheric pressure with the simultaneous expansion of tomatoes, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are 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 pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 physalis fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, s depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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 not lower e 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 yellow mombin fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, is kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method for the production of milk ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method of producing milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, 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, sat they dilute the pressure to atmospheric pressure with the expansion of cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method for the production of milk ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, condensed milk, sugar, skimmed milk, sugar, agaroid, 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, sb pressure is aspirated to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 quince fifty milk glaze 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 3.2% fat milk, unsalted butter, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s release pressure to atmospheric pressure with the simultaneous expansion of apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze 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 450 unsalted butter 11.5 condensed whole milk with sugar 90 skimmed milk powder 38.3 granulated sugar 100,4 agaroid 0.9 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000