RU2545593C1 - Method for production of "belosnezhka" 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 chocolate glaze. One performs mixing of defatted milk, dry defatted milk, sugar sand, gelatine, vanillin and drinking water, 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.

86 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 "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

The technical result of the group of inventions is to obtain in the assortment of new ice cream with specific organoleptic properties, enriched with biologically active substances of plant materials.

This result is achieved in that in the method for the production of ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to To the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere farm with the simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Foot swelling while melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to at osfernogo while swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to at osfernogo while swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released 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 chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere ernogo while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, depressurized to atmosphere ernogo while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere molecular while swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, depressurized to at osfernogo while swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzonera 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 at osfernogo while swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Foot swelling yakon while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released atmospheric with simultaneous swelling of the sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to a atmo- spheric while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere ernogo while swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere molecular while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere Foot swelling while turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized Outside while swelling vegetable pepper, finally dried in a microwave field until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, pressure is released down to atmospheric with the simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, dumped lowering to atmospheric with simultaneous expansion of the root celery, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, dumped up to atmospheric temperature with simultaneous expansion of the root parsnip, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized Outside of simultaneously swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere molecular while swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized Outside of simultaneously swelling pink apples ,, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atm of sphere swelling while rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure Fernie while swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous swelling of lingonberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of Javanese apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure released e to atmospheric with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black 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 Outside while swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to at osfernogo while swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric with simultaneous expansion of star apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan 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 at osfernogo while swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure Fernie while swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to at osfernogo while swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous swelling of the dyes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by the mother, cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved e to atmospheric with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure ernogo while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Foot swelling while lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere ernogo nods while swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to at osfernogo while swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure ernogo while swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved Outside of simultaneously swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of swelling with simultaneous high Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white 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 with the simultaneous swelling of white boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to at osfernogo while swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, depressurized to atmospheric pressure ernogo while swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplant 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 at osfernogo while swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and components are used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, 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, depressurized to atmospheric pressure Fernie while swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure ernogo while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized Outside while swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

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

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere molecular while swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurized to atmosphere Foot swelling while quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or 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, quince, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (86)

1. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of melons and, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, filling and hardening, characterized in that the prepared benincase cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. The method of production of ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenarium cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion kva, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes а, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of b hoses, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of xy rma, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of it, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with ive finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion peaches, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m ngo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Actinidia, are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion medlars are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of g br, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ICONS, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of yak on, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with topsoil, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling using Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion tahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of p Dis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion edki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion s, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m Kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable the pepper is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vekly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared carrots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion carrots, are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous sun uchivaniem parsley root, finally dried in a microwave field until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root chopped celery, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root the 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 pressure while puchivaniem root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared oat the root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem oat root finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion antola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with lacquer finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of rambutan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feeding cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pitangas, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Yeping, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonlu cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion nly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cornel cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion to Zila, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cherries are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, relieve pressure to atmospheric pressure with simultaneous expansion stallation cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stalks cashew cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous the polarity of a cashew peduncles, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion abi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tamarillo cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat tamarillo, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared carambol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat carambola, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat jambolan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion abaca finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion acerols are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat strawberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the dye , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. The method of manufacturing ice cream "Snow White", which includes the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, to sutured in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling 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 of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared by mother cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m Mey, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion madrono, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, 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 an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure while the polarity of a Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Turkish delight cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ukumy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Ong, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion and finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion langsate, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared nibble cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Ivano, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tea dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling chayotes, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion zucchini, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion gurtsov, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared watermelon the crusts are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem watermelon peel, finally dried in the microwave until a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling Niemi white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat sapodillas, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Omata, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat eggplants, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion apai finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow Mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Barbary and, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion in Schnee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cherry plum cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of a ychi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion s, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 quince fifty chocolate glaze fifty water before the release of the target product 1000