RU2544583C1 - Method for production of cream-and-coffee 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 field till dry substances content is no less than 85% and glazing with milk glaze, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, scorzonera extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: produced ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of 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 and coffee ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, chicory extract 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 and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, sugar , potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract scorzonera, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the pumpkin expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convection to an intermediate moisture content, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, 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, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized 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 introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity and, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches 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 milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate humidity and, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the yacon, 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, use an extract scorzonera, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the topsoil, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity and, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts 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 moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use an extract scorzonera, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, 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 , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pepino cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, 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, using a scorceon hood , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo 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 milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate imperfections, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized 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 introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of strawberries, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, aging they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the bloating of blueberries, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convective method to intermediate humidity and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling up mama, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing , use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming lychee, 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, using an extract scorzonera, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared squash are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content of not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts 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, aging they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while chayotes are bloated, 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, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept 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 not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large coat, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling large boots, 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling 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, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 white salota 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts 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 imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling 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 freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized 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 introduced into the mixture during freezing, using a scorzone extractor , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity and, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swallowing cherry plum, 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using an extract scorzonera, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 and coffee ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, peasant butter, whole milk powder, skimmed milk powder, sugar sand, potato starch, extracts and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the 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, use the scorzonera hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 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 melon, 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 or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with milk glaze, provided for by GOST 31457-2012.

A scorzoner hood is prepared by analogy with a chicory hood by preparing, cutting, frying, pouring drinking water in a weight ratio of 1: (3 ÷ 5), boiling and filtering the liquid phase.

Prepared milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skim milk powder, granulated sugar, potato starch, gelatin, scorzoner extract and drinking water are mixed in a prescription ratio, pasteurized, homogenized , cool and direct 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. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, and kept under pressure when heated screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 apricots fifty milk glaze fifty water before the release of the target product 1000. 2. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon 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 melon, 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 melon fifty milk glaze fifty water before the release of the target product 1000. 3. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 benincase fifty milk glaze fifty water before the release of the target product 1000. 4. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of lagenaria, 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 lagenaria fifty milk glaze fifty water before the release of the target product 1000. 5. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450
40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pumpkin fifty milk glaze fifty water before the release of the target product 1000. 6. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while the grapes are 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, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19
granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 grape fifty milk glaze fifty water before the release of the target product 1000. 7. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared swede is cut, dried by convection to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swabbing the swede, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90
swede fifty milk glaze fifty water before the release of the target product 1000. 8. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, 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 put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 persimmon fifty milk glaze fifty water before the release of the target product 1000. 9. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 feijoa fifty milk glaze fifty water before the release of the target product 1000. 10. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize 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, use a scorzoner hood, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 plums fifty milk glaze fifty water before the release of the target product 1000. 11. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while peaches 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, use a scorzone extractor, and in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 peaches fifty milk glaze fifty water before the release of the target product 1000. 12. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 mango fifty milk glaze fifty water before the release of the target product 1000. 13. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while actinidia 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45
skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 actinidia fifty milk glaze fifty water before the release of the target product 1000. 14. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1,6
scorzoner hood 90 loquat fifty milk glaze fifty water before the release of the target product 1000. 15. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pears fifty milk glaze fifty water before the release of the target product 1000. 16. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 scorzoner fifty milk glaze fifty water before the release of the target product 1000. 17. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 daikon fifty milk glaze fifty water before the release of the target product 1000. 18. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon 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 icon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 yacon fifty milk glaze fifty water before the release of the target product 1000. 19. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 sunflower fifty milk glaze fifty water before the release of the target product 1000. 20. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2
whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000. 21. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9
gelatin 1.8 scorzoner hood 90 stachis fifty milk glaze fifty water before the release of the target product 1000. 22. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 radish fifty milk glaze fifty
water before the release of the target product 1000. 23. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated temperature to 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 put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 radish fifty milk glaze fifty water before the release of the target product 1000. 24. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 turnip fifty milk glaze fifty water before the release of the target product 1000. 25. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection to an intermediate humidity, and kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 kohlrabi fifty milk glaze fifty water before the release of the target product 1000. 26. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000. 27. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90
peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 beet fifty milk glaze fifty water before the release of the target product 1000. 28. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, convectively dried to intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126
potato starch 9 gelatin 1.8 scorzoner hood 90 carrot fifty milk glaze fifty water before the release of the target product 1000. 29. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 root parsley fifty
milk glaze fifty water before the release of the target product 1000. 30. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, 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, use a scorceon extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 root celery fifty milk glaze fifty water before the release of the target product 1000. 31. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and bring it into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 root parsnip fifty milk glaze fifty water before the release of the target product 1000. 32. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 oat root fifty milk glaze fifty water before the release of the target product 1000. 33. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure under heating temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 santol fifty milk glaze fifty water before the release of the target product 1000. 34. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 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 put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450
40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 herring fifty milk glaze fifty water before the release of the target product 1000. 35. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19
granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pink apples fifty milk glaze fifty water before the release of the target product 1000. 36. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure at screaming to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutan is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90
rambutan fifty milk glaze fifty water before the release of the target product 1000. 37. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pulasan fifty milk glaze fifty water before the release of the target product 1000. 38. A method for the production of cream and coffee ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried to intermediate humidity, kept under pressure at evacuation 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pitanga fifty milk glaze fifty water before the release of the target product 1000. 39. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure under heating temperature to at least 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 pepino fifty milk glaze fifty water before the release of the target product 1000. 40. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use the components in the next weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 blueberries fifty milk glaze fifty water before the release of the target product 1000. 41. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract 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 for about a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 lingonberry fifty milk glaze fifty water before the release of the target product 1000. 42. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45
skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 aonla fifty milk glaze fifty water before the release of the target product 1000. 43. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8
scorzoner hood 90 dogwood fifty milk glaze fifty water before the release of the target product 1000. 44. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 sweet cherry fifty milk glaze fifty water before the release of the target product 1000. 45. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 javanese apples fifty milk glaze fifty water before the release of the target product 1000. 46. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000. 47. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convection to intermediate humidity, and kept under pressure when heated temperature 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 at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 unaby fifty milk glaze fifty water before the release of the target product 1000. 48. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 tamarillo fifty milk glaze fifty water before the release of the target product 1000. 49. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2
whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 black boot fifty milk glaze fifty water before the release of the target product 1000. 50. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9
gelatin 1.8 scorzoner hood 90 carambola fifty milk glaze fifty water before the release of the target product 1000. 51. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 star apples fifty milk glaze fifty
water before the release of the target product 1000. 52. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 jambolan fifty milk glaze fifty water before the release of the target product 1000. 53. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 bilimbi fifty milk glaze fifty water before the release of the target product 1000. 54. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, and kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 babaco fifty milk glaze fifty water before the release of the target product 1000. 55. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 acerola fifty milk glaze fifty water before the release of the target product 1000. 56. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90
peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 wild strawberries fifty milk glaze fifty water before the release of the target product 1000. 57. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126
potato starch 9 gelatin 1.8 scorzoner hood 90 krasnika fifty milk glaze fifty water before the release of the target product 1000. 58. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures 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 introduced into the mixture during freezing, use a scorzone extractor, and use the components in the next weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 cranberry fifty
milk glaze fifty water before the release of the target product 1000. 59. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated for about 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, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 blueberry fifty milk glaze fifty water before the release of the target product 1000. 60. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 red mombin fifty milk glaze fifty water before the release of the target product 1000. 61. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 mom fifty milk glaze fifty water before the release of the target product 1000. 62. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure at evacuation 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 put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 madrono fifty milk glaze fifty water before the release of the target product 1000. 63. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450
40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 malay apples fifty milk glaze fifty water before the release of the target product 1000. 64. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19
granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 mangosteen fifty milk glaze fifty water before the release of the target product 1000. 65. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90
lokuma fifty milk glaze fifty water before the release of the target product 1000. 66. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 longan fifty milk glaze fifty water before the release of the target product 1000. 67. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees 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 blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 lychee fifty milk glaze fifty water before the release of the target product 1000. 68. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation 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 freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 langsat fifty milk glaze fifty water before the release of the target product 1000. 69. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated temperature to 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 Kiwano fifty milk glaze fifty water before the release of the target product 1000. 70. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 squash fifty milk glaze fifty water before the release of the target product 1000. 71. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures 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, use a scorzoner hood, and use the components in the next weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45
skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 chayotes fifty milk glaze fifty water before the release of the target product 1000. 72. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, and kept under pressure at evacuation 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 not less than 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8
scorzoner hood 90 zucchini fifty milk glaze fifty water before the release of the target product 1000. 73. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 cucumbers fifty milk glaze fifty water before the release of the target product 1000. 74. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 watermelon peels fifty milk glaze fifty water before the release of the target product 1000. 75. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convection to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 big boot fifty milk glaze fifty water before the release of the target product 1000. 76. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sap is cut, dried by convection to an intermediate humidity, and kept under pressure heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the white boots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 white boot fifty milk glaze fifty water before the release of the target product 1000. 77. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 sapodilla fifty milk glaze fifty water before the release of the target product 1000. 78. Method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2
whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 tomatoes fifty milk glaze fifty water before the release of the target product 1000. 79. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the eggplant, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9
gelatin 1.8 scorzoner hood 90 eggplant fifty milk glaze fifty water before the release of the target product 1000. 80. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 physalis fifty milk glaze fifty
water before the release of the target product 1000. 81. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding papaya, 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, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 papaya fifty milk glaze fifty water before the release of the target product 1000. 82. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the 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, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 yellow mombin fifty milk glaze fifty water before the release of the target product 1000. 83. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling 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, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 barberry fifty milk glaze fifty water before the release of the target product 1000. 84. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 cherry fifty milk glaze fifty water before the release of the target product 1000. 85. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, convectively dried to intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90
peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 cherry plum fifty milk glaze fifty water before the release of the target product 1000. 86. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared quince 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 quince 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, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126
potato starch 9 gelatin 1.8 scorzoner hood 90 quince fifty milk glaze fifty water before the release of the target product 1000. 87. A method for the production of cream and coffee ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, peasant butter, whole milk powder, skimmed milk powder, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling apples, 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, use a scorzoner hood, and the components use in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 450 40% cream 90 peasant butter 39.2 whole milk powder 45 skimmed milk powder 19 granulated sugar 126 potato starch 9 gelatin 1.8 scorzoner hood 90 apples fifty
milk glaze fifty water before the release of the target product 1000.