RU2545039C1 - "coffee with cream" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required, cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of the vegetal raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with sugar. One mixes 20%-fat cream, low-fat milk condensed with sugar, girasol extract, gelatine, vanillin and drinking water; then one performs pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (The technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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 by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used extract of Jerusalem artichoke and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released reduction to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while pumping out pumpkins, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous swelling of grapes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous expansion of rutabaga, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric temperature with simultaneous persimmon bloating, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved f to atmospheric with simultaneous expansion of feijoa, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of plums, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric pressure with simultaneous expansion of actinidia, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the medlar, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of pears, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the scorzoner, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with the simultaneous swelling of the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous swelling of the topsoil, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous bloating of Jerusalem artichoke, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke hood is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the radish, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous expansion of the radish, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure Outside of simultaneously swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped up to atmospheric temperature with simultaneous expansion of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extracts of Jerusalem artichoke are used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved e to atmospheric with the simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while swelling the root celery, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous swelling of the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released f to atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of herring, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the 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, dumped pressure to atmospheric while pink apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of rambutane, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released it is atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of pepino, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared blueberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with a simultaneous swelling of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous swelling of the aonles, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released lowering to atmospheric with simultaneous bloating of sweet cherries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of tamarillo, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, a Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared black coat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of carambola, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the jambolan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared babako is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of the babako, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the acerola, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of strawberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, the Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the 8th method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atm of sphere swelling Krasniki while, finally dried in a microwave field until the content of dry substance of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere pork with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut by a mother, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released it reaches atmospheric pressure with simultaneous expansion of the mangosteen, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of Turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous expansion of the longan, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure Outside of simultaneously swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of the kivano, dried in the microwave field until the dry matter content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released it is reduced to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere farm with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of cucumbers, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of large capsules, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released reduction to atmospheric with simultaneous expansion of sapodilla, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved e to atmospheric with simultaneous expansion of tomatoes, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous eggplant expansion, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous expansion of papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, Jerusalem artichoke is used, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric temperature with simultaneous bloating, cherry plums are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling quince, finally dried in a microwave until the pope solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous bloating of apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 apples fifty sugar 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 plums, or peaches, or mango, or actinidia or medlar, or pears, or scorzoner, or daikon, or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol, or herring, or pink apples, or rambutan, or pulasan, or pitangu, or pepino, or blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashew, 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 a sapodilla, or mats, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dry by convection to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

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

Prepared cream of 20% fat, non-fat condensed milk with sugar, Jerusalem artichoke extract, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric with simultaneous sun by stirring apricots, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 apricots fifty sugar fifty water before the release of the target product 1000 2. A method for the production of “Coffee with cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion melon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 melon fifty sugar fifty water before the release of the target product 1000 3. A method for the production of “Coffee with cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by kneading benincase, it is dried in the microwave field until the dry matter content is at least 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by kneading lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion pumpkin, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 58.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of grapes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback by chewing rutabaga, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion By persimmon persimmon, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback with feijoa, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 feijoa fifty sugar fifty water before the release of the target product 1000 10. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation plums, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 plums fifty sugar fifty water before the release of the target product 1000 11. A method for the production of “Coffee with Cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time as uchivaniem peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of “Coffee with Cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time spuchivaniem Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 actinidia fifty sugar fifty water before the release of the target product 1000 14. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation pears, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pears fifty sugar fifty water before the release of the target product 1000 16. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzonera is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time spuchivaniem Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while the polarity of a daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 daikon fifty sugar fifty water before the release of the target product 1000 18. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 yacon fifty sugar fifty water before the release of the target product 1000 19. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously by expanding sunflower seeds, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by bloating Jerusalem artichoke, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke is used, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion the polarity of a stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 radish fifty sugar fifty water before the release of the target product 1000 23. A method for the production of “Coffee with Cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the polarity of a radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 radish fifty sugar fifty water before the release of the target product 1000 24. A method for the production of “Coffee with Cream” ice cream, which involves preparing prescription ingredients, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while puchivaniem kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while th swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while the polarity of a beet, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while uchivaniem carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same mennym swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one TERM swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure from one TERM swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion the polarity of a sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of + 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation herring, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time nym swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pulasan fifty sugar fifty water before the release of the target product 1000 38. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while puchivaniem Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while of the polarity of the pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion blueberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 aonla fifty sugar fifty water before the release of the target product 1000 43. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while uchivaniem cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 javanese apples fifty sugar fifty water before the release of the target product 1000 46. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure ennym swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 unaby fifty sugar fifty water before the release of the target product 1000 48. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time spuchivaniem tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously th swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 black boot fifty sugar fifty water before the release of the target product 1000 50. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while spuchivaniem carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure simultaneously with atmospheric pressure nnym swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time spuchivaniem Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous sun uchivaniem averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the polarity of a Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time spuchivaniem strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, extract of Jerusalem artichoke, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym spondias red swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the preparation prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation mother finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of “Coffee with cream” ice cream, which involves the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous spuchivaniem mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion the polarity of a Turkish delight, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion the polarity of a longan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion nods of the polarity, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time spuchivaniem patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with simultaneous expansion Chayot, dried in the microwave until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time as uchivaniem courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while the polarity of a cucumber, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym large swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 big boot fifty sugar fifty water before the release of the target product 1000 76. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white bonnet is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously m Zapote swelling white, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 white boot fifty sugar fifty water before the release of the target product 1000 77. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time spuchivaniem sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while the polarity of a tomato, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time spuchivaniem eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, sugar glaze and applied to the mixture during frizerovaniya use artichoke extract and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the polarity of a papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing 20% fat cream, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously th swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation plum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem quince, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing cream of 20% fat, non-fat milk, condensed with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous the polarity of a apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 non-fat condensed milk with sugar 358.7 extract of Jerusalem artichoke 180 gelatin 4.4 vanillin 0.05 apples fifty sugar fifty water before the release of the target product 1000