RU2543727C1 - Method for production of dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: inventions group relates to ice cream production technology. The methods envisage recipe components preparation, whenever required cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, sandwich butter, dry defatted milk, sugar sand, waffle wastes, potato starch, sodium caseinate, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

86 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, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening (Technological instructions 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 unsalted butter, whole milk powder, skimmed milk powder, whey powder milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while apricots are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000

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

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, withstanding They are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkins are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pumpkin fifty sugar fifty water Before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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 to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 grape fifty sugar fifty water Before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, prepared rutabaga is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the rutabaga is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoy is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the drain, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling up, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, withstand melt 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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, live under pressure when heated to a temperature of at least 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 sugar and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate moisture content, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the topsoil, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the radish is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate moisture content and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 root parsley fifty Sugar fifty Water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 Gelatin 1.8 Vanillin 0.1 root celery fifty Sugar fifty Water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples were bloated, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pitanga fifty sugar fifty Water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pepino fifty sugar fifty Water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under when heated 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 sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 blueberries fifty sugar fifty Water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, 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 swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cornel, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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 of at least 100 ° C, depressurized to atmospheric pressure while swelling the Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, live under pressure when heated 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babaco is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature of at least 100 ° C, they are depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is 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 dyes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content of not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of mamema, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are 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 the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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, live under pressure when heated 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during milling, the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, live under pressure when heated to a temperature of at least 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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 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 sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while cucumbers are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content of not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling large capsules, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate humidity, you They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the white boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin 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, live under pressure when heated 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 it with sugar and add it to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the tomatoes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, live under pressure when heated 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 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 sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while papaya is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate moisture content, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries bloat, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of milk ice cream, which involves preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 quince fifty sugar 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 lychee, or lansat, or kivano, or squash, or chayotes, or zucchini, or cucumbers, or watermelon peels, or a big cowboy, or a white cowboy, or a sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum, quince, 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 excess of the temperature of 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 sugar.

Prepared butter is unsalted, whole milk powder, skimmed milk powder, dried whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (86)

1. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packaging and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of apricots, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000 2. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000 3. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of milk ice cream, involving the preparation of recipe components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, granulated sugar, potato starch, gelatin, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, granulated sugar, potato starch, gelatin, 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 s not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000 7. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared swede is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing up swede, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000 8. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while persimmons are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 persimmon fifty sugar 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 ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with feichoy swelling, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 feijoa fifty sugar 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 ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000 11. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of milk ice cream, involving the preparation of recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of mangoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mango fifty sugar 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 ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, relieve atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of milk ice cream, involving the preparation of recipe components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000 16. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , 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 temperatures 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 sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 scorzoner fifty sugar 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 unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000 18. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000 19. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sunflower fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Jerusalem artichoke fifty sugar 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 unsalted butter, whole milk powder, skimmed milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 24. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 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 sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000 29. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure under heating boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000 30. A method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 at curing to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 at evacuation 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of milk ice cream, which includes preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated and 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dried whey milk powder, granulated sugar, potato starch, gelatin, 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pink apples fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 temperature not lower than 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 sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000 37. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 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 sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dried whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 temperatures s is not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, 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 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000 46. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000 48. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 and to a temperature of 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000 50. A method for the production of milk ice cream, comprising preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 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 sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of milk ice cream, which includes preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skimmed milk powder, dried whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 babaco fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000 56. A method for the production of milk ice cream, comprising preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey milk powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of milk ice cream, involving the preparation of recipe components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packaging 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 not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cranberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of milk ice cream, which includes preparing the recipe components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 and 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mom fifty sugar 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 unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 madrono fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to at least 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000 64. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 temperatures 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 sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, 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 an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000 66. A method of producing milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, dry whey milk powder, granulated sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with lychee bloating, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 lychee fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000 69. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 Kiwano fifty sugar 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 ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000 72. A method for the production of milk ice cream, comprising preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of milk ice cream, which includes preparing the recipe components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of milk ice cream, which includes preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared watermelon peels are cut, 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 watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared large cowlide is cut, 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 expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared white sapot is cut, 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 expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 white boot fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 tomatoes fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, characterized in that the prepared eggplant is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while physalis is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000 81. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000 82. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 and 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 sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 yellow mombin fifty sugar 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 unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of milk ice cream, involving the preparation of prescription ingredients, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cherries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000 85. A method for the production of milk ice cream, comprising preparing the recipe components, mixing unsalted butter, whole milk powder, skimmed milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000 86. A method of producing milk ice cream, involving the preparation of prescription components, mixing unsalted butter, whole milk powder, skim milk powder, powdered whey powder, sugar, potato starch, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing 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 The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
unsalted butter 24.6 whole milk powder 45 skimmed milk powder 34.9 dry whey whey 67.5 granulated sugar 139.5 potato starch 9 gelatin 1.8 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000