RU2545736C1 - "coffee with cream" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, chicory extract, 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 by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce it into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dry the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use the components in the next weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder ' 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while persimmons are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components use in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar ' 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while peaches are bloating, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling up, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use the scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 scorzoner fifty solid vegetable fat 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 “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder / extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce it into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while at the same time blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use the components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components use in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure under heating boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared salak is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure under heating boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure at high pressure evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

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

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, relieve atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure under heating boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of mama, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 at screaming to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture during freezing, using a scorzone extractor, and using components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use the components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, 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 intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

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

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce it into the mixture during freezing, use a scorzone extractor, and use the components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and the components used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzone extractor, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, use a scorzone extractor, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 draris fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and use the components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and use components when the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and use components the following mass ratio with an accuracy of ± 2%:

condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

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

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

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

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

Claims (87)

1. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of apricots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released drying to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric while benincase is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. The method of production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric while pumping up the pumpkin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure atmospheric with simultaneous swelling of the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes phenomenon to atmospheric with simultaneous expansion of rutabaga, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of feijoa, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of drains, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of mangoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use an extractor, scorzoner, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, dumped downstream to atmospheric with simultaneous expansion of the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, discarded yes pouring to atmospheric with simultaneous expansion of pears, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with the simultaneous expansion of the daikon, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. The method of production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the anchor, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sunflower is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add it to the mixture during freezing, use the scorzoner hood, and use the components with the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes pouring to atmospheric with simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. A method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped drying to atmospheric with simultaneous swelling of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of vegetable pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped the phenomenon to atmospheric with the simultaneous expansion of beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they dilute the pressure to atmospheric pressure with the simultaneous expansion of the root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of santol, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, gather pressurize to atmospheric pressure with pink apples bloating at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of rambutan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d atmospheric with simultaneous swelling of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of lingonberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes pouring to atmospheric with simultaneous swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure with simultaneous expansion of Javanese apples, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzone extractor, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of unabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method for the production of ice cream coffee with cream, which includes preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and use the components in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of black boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of carambola, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of the jambolan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that 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, dumped the phenomenon to atmospheric with simultaneous expansion of the babaco, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the acerola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following mass ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, is 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 dye, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure atmospheric with simultaneous expansion of cranberries, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the simultaneous expansion of the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the one prepared by the mother is cut, dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of mamema, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. Method for the production of “Coffee with cream” ice cream, which includes preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Phenomenon to atmospheric with simultaneous expansion of turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of the longan, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped drying to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of the kivano, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling large boots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while swelling white boots, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of sapodilla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped phenomenon to atmospheric with simultaneous expansion of tomatoes, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous eggplant bloating, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped phenomenon to atmospheric with simultaneous expansion of papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a hood, scorzoner, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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, discharge pressure to atmospheric pressure with simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, using a scorzoner hood, and the components are used with the following weight ratio with accuracy ± 2%:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. Method for the production of “Coffee with cream” ice cream, which involves preparing the recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of barberry, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, use a scorzoner hood, and the components are used in the following ratio by weight with an accuracy of ± 2% :
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes pouring to atmospheric with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method of manufacturing ice cream “Coffee with cream”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, nonfat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes pouring to atmospheric with simultaneous expansion of cherry plum, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped drying to atmospheric with simultaneous expansion of quince, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzoner hood, and the components are used in the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. Method for the production of “Coffee with cream” ice cream, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, non-fat condensed milk with sugar, skimmed milk powder, hood, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped the phenomenon to atmospheric with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, use a scorzone extractor, and the components are used with the following weight ratio with an accuracy of ± 2 %:
condensed whole milk with sugar 211.8 condensed milk with sugar 148.8 skimmed milk powder 19,4 scorzoner hood 180 gelatin 4.4 vanillin 0.05 apples fifty solid vegetable fat fifty water before the release of the target product 1000