RU2545041C1 - Method for production of "novinka" ice cream (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 confectionary fat, low-fat milk condensed with sugar, sugar sand, potato starch, vanillin and drinking water; then one performs pasteurisation, homogenisation, cooling and freezing. The glazed vegetal raw materials are introduced in the process of freezing. 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 for the production of ice cream "New", which provides for the preparation of prescription components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological production instructions ice cream. - M.: Agropromizdat, 1998, p. 13-124).

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 Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of apricots, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumped pressure to atmospheric with simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discharge vayut to atmospheric pressure with simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discarded pressure to atmospheric, with simultaneous swelling pumpkin, 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped to atmospheric with simultaneous swelling of the grapes, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dump pressure to atmospheric, with simultaneous swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dump pressure to atmospheric, with simultaneous swelling plums, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, discarded pressure to atmospheric, with simultaneous swelling mango, evaporated to dryness in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling medlar, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumped pressure to atmospheric pressure with simultaneous expansion of the yacon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, assembly yvayut to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnip 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 expansion of turnips, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discharges ayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000

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

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, s depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, s they release pressure to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, pressure is released lowering to atmospheric with simultaneous bloating of blueberries, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped lowering to atmospheric with simultaneous swelling of lingonberries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dump pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000

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

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of black boots, 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 milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dropping dissolved to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, dumped to atmospheric with simultaneous expansion of the dye, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, and the pressure is relieved e to atmospheric with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumped lowering to atmospheric with simultaneous bloating of blueberries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000

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

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dropping dissolved to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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! not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they release pressure to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure with the simultaneous expansion of white boots, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling tomatoes, 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing prescription ingredients, mixing confectionery fat, condensed milk, sugar, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, dropping pressure to atmospheric pressure with simultaneous expansion of the physalis is dried, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped to atmospheric pressure with simultaneous expansion of barberry, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of quince, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Novinka ice cream production method, which involves preparing the recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping is pressurized to atmospheric pressure with simultaneous swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:

confectionery fat 31.7 condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 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 pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared confectionery fat, condensed milk with sugar, granulated sugar, potato starch, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (86)

1. The method of production of ice cream "New", which includes the preparation of recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric from the same mennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 apricots fifty sugar fifty water before the release of the target product 1000 2. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, depressurized to atmospheric pressure at the same time fired 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 melon fifty sugar fifty water before the release of the target product 1000 3. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at least 100 ° C, pressure is released to atmospheric pressure from the same TERM swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 benincase fifty sugar fifty water before the release of the target product 1000 4. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric from one TERM swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lagenaria fifty sugar fifty water before the release of the target product 1000 5. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nym swelling pumpkin, 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pumpkin fifty sugar fifty water before the release of the target product 1000 6. The method of production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by steaming the grapes, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 grape fifty sugar fifty water before the release of the target product 1000 7. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 swede fifty sugar fifty water before the release of the target product 1000 8. The method of production of ice cream “Novinka”, which includes preparing the recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 persimmon fifty sugar fifty water before the release of the target product 1000 9. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa 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 simultaneously nnym swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 feijoa fifty sugar fifty water before the release of the target product 1000 10. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric at the same time with expanded swelling, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 plums fifty sugar fifty water before the release of the target product 1000 11. The method of production of ice cream "Novinka", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling peaches, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 peaches fifty sugar fifty water before the release of the target product 1000 12. The method of production of ice cream "New", which includes the preparation of recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, depressurized to atmospheric pressure at the same time by expanding mangoes, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mango fifty sugar fifty water before the release of the target product 1000 13. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric pressure from the same TERM swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 actinidia fifty sugar fifty water before the release of the target product 1000 14. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, relieve pressure to atmospheric from the same time by varying 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 loquat fifty sugar fifty water before the release of the target product 1000 15. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at the same time by expanding pears, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pears fifty sugar fifty water before the release of the target product 1000 16. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one by scaling up of the scorzoner belt, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 scorzoner fifty sugar fifty water before the release of the target product 1000 17. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 daikon fifty sugar fifty water before the release of the target product 1000 18. The method of production of ice cream "Novinka", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure at the same time by expanding the icon, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 yacon fifty sugar fifty water before the release of the target product 1000 19. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower 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 by simultaneous swelling of the topsoil, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sunflower fifty sugar fifty water before the release of the target product 1000 20. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one temporary bloating of Jerusalem artichoke, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, relieve pressure to atmospheric pressure at the same time by swelling of stachis, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 stachis fifty sugar fifty water before the release of the target product 1000 22. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at least 100 ° C, relieve pressure to atmospheric at the same time by expanding 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 23. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by expanding 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 radish fifty sugar fifty water before the release of the target product 1000 24. The method of production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure at the same time by swelling turnips, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling with kohlrabi, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of ice cream “Novinka”, which provides for the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 of at least 100 ° C, depressurized to atmospheric pressure neous 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of ice cream “Novinka”, which includes preparing the recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling beets, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch. 13.5 vanillin 0.1 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of ice cream "Novelty", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling carrots, dried in the microwave field until the dry matter content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, depressurized to atmospheric while 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric of simultaneously 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root celery fifty sugar fifty water before the release of the target product 1000 31. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric of simultaneously 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, depressurized to atmospheric s dnovremennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 oat root fifty sugar fifty water before the release of the target product 1000 33. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling santol, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 santol fifty sugar fifty water before the release of the target product 1000 34. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by expanding herring, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 pressure to atmospheric s dnovremennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pink apples fifty sugar fifty water before the release of the target product 1000 36. The method of production of ice cream “Novinka”, which includes preparing the recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling rambutan, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of ice cream “Novinka”, which includes preparing the recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by varying expansion of pulasan, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 from atmospheric pressure at the same time by varying expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, relieve pressure to atmospheric pressure at the same time by swelling pepino, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of ice cream “Novinka”, which provides for the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while puchivaniem 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of ice cream "New", which includes the preparation of recipe components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve atmospheric pressure at the same time nym swelling 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time with expanded dogwood, they are dried in the microwave oven papa until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 dogwood fifty sugar fifty water before the release of the target product 1000 44. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling sweet cherries, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in . that the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of ice cream “Novinka”, which provides for the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, and the pressure is released to atmospheric with simultaneous bloating of cashew stalks, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric at the same time with 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 unaby fifty sugar fifty water before the release of the target product 1000 48. The method of production of ice cream "Novinka", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by tumellar bloating, they are dried in the microwave field until the dry matter content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 tamarillo fifty sugar fifty water before the release of the target product 1000 49. The method of production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 neous 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 black boot fifty sugar fifty water before the release of the target product 1000 50. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola 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 from the same by belt expansion of karambola, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneously swelling stellar apples, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, relieve pressure to atmospheric from one by the swelling of a 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 from atmospheric pressure at the same time by swelling bilimbi, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at least 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling babako, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by alternating expansion of acerola, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 from one by belt 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by the 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 while puchivaniem 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 krasnika fifty sugar fifty water before the release of the target product 1000 58. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by the 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 while the polarity of a cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by the 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 while puchivaniem 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s dnovremennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared by the mother 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 at the same time with swelling, mama, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling of Madrono, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of Malay apples, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure from the same belt expansion of mangosteen, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at least 100 ° C, relieve pressure to atmospheric pressure at the same time swelling 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously swelling of a longan, it is dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure at the same time by bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 of at least 100 ° C, relieve pressure to atmospheric from the same time by varying the expansion of the langsate, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling the kivano, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 Kiwano fifty sugar fifty water before the release of the target product 1000
70, Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from the same by belt expansion of squash, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, condensed milk with sugar, granulated sugar, potato starch, 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 pressure with simultaneous expansion by drinking tea leaves, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling zucchini, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by expanding cucumbers, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels 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 s dnovremennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large capsule 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 s dnovremennym 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white 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 with TERM swelling white 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of ice cream “Novinka”, which provides for the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 from the same by belt expansion of sapodilla, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by swelling tomatoes, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of ice cream "New", which includes the preparation of recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of the physalis, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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, relieve pressure to atmospheric pressure at the same time by swelling papaya, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of ice cream “Novinka”, which provides for the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure neous 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem 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 and the components used in the following proportion by mass to an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of ice cream "New", which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at the same time with bloated 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cherry fifty sugar fifty water before the release of the target product 1000 85. The method of production of ice cream “Novinka”, which includes the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at the same time by bloating, plums 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of ice cream “Novinka”, which involves the preparation of prescription components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously by expanding quinces, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of ice cream “Novinka”, which includes preparing the recipe components, mixing confectionery fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, 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 at the same time swelling 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, and the components are used in the following weight ratio with an accuracy of ± 2%:
confectionery fat 31.7 non-fat condensed milk with sugar 261 granulated sugar 47.3 potato starch 13.5 vanillin 0.1 apples fifty sugar fifty water before the release of the target product 1000