RU2544532C1 - Method for production of creamy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: 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 milk glaze, mixing of 3.2%-fat milk, fancy butter, whole condensed milk with sugar, condensed cheese milk whey, sugar sand, agaroid, 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. The components are used at a specified weight ratio.

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

87 cl

Description

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

A known method for the production of cream ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47).

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 cream ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, maintained 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 milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection 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 swede, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection to an intermediate humidity, maintained Under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable 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 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 sunflower, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper 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 simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley 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 root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 intermediate humidity, output they are burnt 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 milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection to an intermediate humidity, output they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, can withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable 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, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure m 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection 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 not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept for 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 milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cashew stems are cut, dried by convection to intermediate moisture, they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, maintained 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 at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling carambola is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, aged melt 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 milk glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, kept for 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 at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the babaco, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 1 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate humidity, withstand 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 red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention prepared by the mother, cut, convection-dried to intermediate humidity, kept under with heating, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 moisture, they are pressurized 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 at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, maintained 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 milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, convectively dried to an intermediate humidity, kept under yes 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept for 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept for pressure when heated to a temperature 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, aged they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large sapphire is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, withstanding t under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, maintained 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 with milk glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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, kept for 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 milk glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin 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 simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under d when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved in that in a method for the production of cream ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under phenomenon when heated to a temperature of at least 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots or cantaloupe, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon, or yakon, or sunflower topinambur, or Jerusalem artichoke, or radish, or radish, 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, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, 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 moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

The last specified operation is advisable to carry out at a pressure that ensures the liquid phase state of the water and a slight 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 milk glaze, provided for by GOST 31457-2012.

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

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

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

Claims (87)

1. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° С, depressurizes to atmospheric pressure with simultaneous expansion of apricots, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 whole condensed milk with sugar. 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° С, depressurize to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° С, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 temperatures s not lower than 100 ° С, relieve pressure to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 tempera urine is not lower than 100 ° С, depressurizes to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with actinidia bloating, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° С, relieve atmospheric pressure while swelling pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared yakon 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 icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° С, 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of carrots, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 temperatures s is not lower than 100 ° C, relieve atmospheric pressure while expanding herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 moisture content, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of pulasan, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 tempera Ura is not lower than 100 ° C, relieve atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 not the same 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° С, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° C, relieve atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 s not lower than 100 ° С, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura 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 milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, relieve atmospheric pressure while expanding carambola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 temperatures 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 milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of cream ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° С, depressurizes to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole condensed milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 temperatures s is not lower than 100 ° С, relieve atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of madrono, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, 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 to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 potato starch 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, whole condensed milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous lychee bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the langsate, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry 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 milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of zucchini, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, 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 to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of white boots, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of sapodilla, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. Method for the production of cream ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared tomatoes are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° С, relieve atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, relieve pressure to atmospheric pressure with the expansion of cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. A method for the production of cream ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, amateur butter, condensed whole milk with sugar, condensed milk whey, granulated sugar, agaroid, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 540 amateur butter 83.7 condensed whole milk with sugar 88.2 condensed milk whey 67.5 granulated sugar 87.7 agaroid 2.7 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000