RU2545777C1 - Coffee plombier ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, waffle wastes, sugar sand, girasol extract, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

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

A known method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, nonfat milk condensed with sugar, granulated sugar, potato starch, chicory extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening ( The technological instruction for the production of ice cream. - M .: Agropromizdat, 1998, p.13-47).

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

This result is achieved by the fact that in a method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared apricots are cut, convectively dried 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 simultaneous expansion of apricots, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of benincase, 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, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of the lagenaria, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5

non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with simultaneous pumpkin 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, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with feijoa swelling up, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with simultaneous expansion of the drain, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while expanding peaches, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous expansion of mangoes, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of actinidia, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling the medlar, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t to atmospheric pressure with simultaneous expansion of pears, dried in the 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 of producing coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the daikon swelling up, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the yacon, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sunflower, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the topsoil, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, low-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of stachis, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dump t to atmospheric pressure 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract 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 to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of the 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous swelling of kohlrabi, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they dilute the pressure to atmospheric pressure with the simultaneous expansion of vegetable pepper, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with 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 added to the mixture during freezing, Jerusalem artichoke is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure with the simultaneous expansion of carrots, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, 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 Jerusalem artichoke extract, and use the components in the following ratio mass with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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 Jerusalem artichoke extract, and use the components in the following ratio by weight with an accuracy of ± 2:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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 Jerusalem artichoke extract, and use the components in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of santol, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, low-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure 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, using Jerusalem artichoke extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with pink apples bloating at the same time, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, discharges pressure to atmospheric pressure with simultaneous expansion of rambutane, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put into the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure with simultaneous expansion of the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with vegetable fat and put into the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of pepino, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped lowering to atmospheric with simultaneous bloating of blueberries, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released lowering to atmospheric with simultaneous swelling of lingonberries, 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 Jerusalem artichoke extract, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t pressure to atmospheric pressure with simultaneous swelling of the aonl, 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, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with the simultaneous expansion of dogwood, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling the cherries, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cashew stalks, 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 Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump t to atmospheric pressure with simultaneous unabi expansion, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while tamarillo is swollen, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, 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 while black boots are expanded, 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 Jerusalem artichoke extract, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while expanding the carambola, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize 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 add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling the bilimbi, dry it in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90

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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection 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 simultaneous expansion of the babako, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure with at the same time expanding the acerola, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put into the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, discharge pressurize to atmospheric pressure with the simultaneous expansion of 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with simultaneous expansion of the dye, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released f to 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 added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released until atmospheric with simultaneous bloating of blueberries, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling 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 Jerusalem artichoke extract, and use the components with the following mass ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, they are cut by a mother, 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 mamema, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while expanding 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay 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 Jerusalem artichoke extract, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of the mangosteen, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of the longan, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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 pressure to atmospheric with simultaneous expansion of lychee, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping apply pressure to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping They pressurize to atmospheric pressure while swelling the Kiwano, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of squash, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure f to atmospheric with the simultaneous expansion of chayotes, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared zucchini is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of cucumbers, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, they release pressure to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, use Jerusalem artichoke extract, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurize to atmospheric pressure while expanding 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 Jerusalem artichoke extract, and use the components with the following mass ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat the pressure is aspirated to atmospheric pressure with the simultaneous expansion of white boots, 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 Jerusalem artichoke extract, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with solid vegetable fat and add it to the mixture during freezing, use Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with at the same time expanding the eggplants, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling the physalis, 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 Jerusalem artichoke extract, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of papaya, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s pressurize to atmospheric pressure while swelling the yellow 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 Jerusalem artichoke extract, and use the components with the following weight ratio with accuracy ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric pressure with simultaneous expansion of barberry, it 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, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 barberry 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dump t pressure to atmospheric pressure with simultaneous expansion of cherries, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to 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 cherry plum, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of quince, dried in 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 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 plum, or peach, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Omata, or eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

Prepared cream of 40% fat, non-skim milk condensed with sugar, granulated sugar, potato starch, Jerusalem artichoke extract and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same mennym swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one TERM swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5
extract of Jerusalem artichoke 90 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure TERM swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun by steaming grapes, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9
granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, 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 of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of coffee ice cream, involving the preparation of prescription ingredients, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure nnym swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time by swelling up the drains, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by varying peach bloom, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure at the same time by expanding mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve atmospheric pressure from one with actinidia swelling, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 actinidia fifty solid vegetable fat fifty
water before the release of the target product 1000 14. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by varying the expansion of the medlar, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time by expanding pears, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure from one by scaling of the scorzoner with a belt, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90
scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously by swelling the daikon, it 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time by expanding the icon, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 i con fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topisolnik is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous swelling of the topsoil, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1
potato starch 13.5 extract of Jerusalem artichoke 90 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure from one temporary bloating of Jerusalem artichoke, 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.0 extract of Jerusalem artichoke 90 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously by swelling of stachis, it is 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure at the same time by expanding the radish, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5
non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure by expanding the radish, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurized to atmospheric pressure at the same time by swelling turnips, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure by swelling with kohlrabi, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure by expanding the beets, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling carrots, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 18.5 extract of Jerusalem artichoke 90 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used extract of Jerusalem artichoke and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 root parsley fifty
solid vegetable fat fifty water before the release of the target product 1000 30. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric o with the simultaneous expansion of the root celery, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric o with simultaneous swelling of 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, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2% :
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5
extract of Jerusalem artichoke 90 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure by swelling the Santal, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure at the same time by expanding herring, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9
granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling of rambutan, it 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time by varying expansion of pulasan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, Jerusalem artichoke extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time by varying expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling pepino, it 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun uchivaniem blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while puchivaniem cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method for the production of coffee ice cream, comprising preparing prescription ingredients, mixing 40% cream, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure at the same time by swelling, the aonles 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 aonla fifty solid vegetable fat fifty
water before the release of the target product 1000 43. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time by expanding dogwood, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling sweet 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of Javanese apples, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90
javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous bloating of cashew stalks, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract 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, relieve pressure to atmospheric at the same time with unabi expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 233u 9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract 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, relieve atmospheric pressure from the same tamarillo by swelling, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1
potato starch 13.5 extract of Jerusalem artichoke 90 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by swelling black boots at the same time, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. A method for the production of coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one by belt expansion of karambola, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of star apples, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5
non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same by the bloating of jambolan, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling bilimbi, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure By expanding the babako, they are 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by alternating expansion of the acerola, it 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure from one by belt expansion of strawberries, 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the polarity of a cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 cranberry fifty
solid vegetable fat fifty water before the release of the target product 1000 59. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while puchivaniem blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch extract of Jerusalem artichoke 90 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym spondias red swelling, finally dried in a microwave field until a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time by swelling, mama, is dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5
extract of Jerusalem artichoke 90 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure simultaneously by swelling of Madrono, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 nonfat milk. condensed with sugar 283.9 granulated sugar 10.1 potato starch 18.5 extract of Jerusalem artichoke 90 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of Malay apples, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one belt expansion of mangosteen, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9
granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure by swelling the Turkish delight, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure by expansion of the longan, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously by bloating, lychees 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by varying the expansion of the langsate, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve atmospheric pressure simultaneously by expanding the kivano, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by belt expansion of squash, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while the polarity of a Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 chayotes fifty solid vegetable fat fifty
water before the release of the target product 1000 72. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure by swelling zucchini, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. A method for the production of coffee ice cream, which includes preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by expanding cucumbers, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90
watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s dnovremennym large swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white cap is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with TERM swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one by belt expansion of sapodilla, it 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1
potato starch 13.5 extract of Jerusalem artichoke 90 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously by swelling tomatoes, they are dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from one with eggplant expansion, they are 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of the physalis, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5
non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure by expanding papaya, it is dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, using Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya used artichoke extract and the components are used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. A method for the production of coffee ice cream, comprising preparing prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time bloated cherries, 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time by bloating, plums 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time by expanding quinces, 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 Jerusalem artichoke extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, non-fat milk, condensed with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously by swelling apples, 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 Jerusalem artichoke extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 non-fat condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 extract of Jerusalem artichoke 90 apples fifty
solid vegetable fat fifty water before the release of the target product 1000