RU2546591C1 - Plombier 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 milk-chocolate glaze, mixing of 3.2%-fat milk, 40%-fat cream, condensed low-fat milk with sugar, dry whole milk, sugar sand, potato starch, sodium caseinate, vanillin 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: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.

87 cl

Description

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

A known method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions 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 the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate sodium, vanillin 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared grapes are dried by convection to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening according to the invention, the prepared peaches are cut, dried by convection method to an intermediate humidity is kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared mango is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used haunting mass ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin 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, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection 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 carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used haunting mass ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pepino cut, convection-dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cornel is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming the cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tamarillo cut, convective dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate humidity, kept under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the dye, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, polar fox, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut by a mother, cut by convection, dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection 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 Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convection method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large capsule, cut by convection method to an intermediate humidity, withstand d pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio. mass with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, cut prepared cherry plum, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, caseinate of sodium, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging 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, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared milk of 3.2% fat, cream of 40% fat, non-fat condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream, providing for the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling the beninase, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, relieve atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are 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 grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin 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 not the same 100 ° C, depressurizing to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of ice cream, providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, 40% fat cream, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convection method to intermediate humidity, is kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolnik is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the topsoil, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated to The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the root parsnip, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 FROM
santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while blooming cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are 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 blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, relieve atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature below 100 ° C, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s rasyvayut to atmospheric pressure with simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream, which includes preparing prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of watermelon peels, is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while large boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapot is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 40% fat, condensed milk with sugar, whole milk powder, granulated sugar, potato starch, sodium caseinate, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 270 40% cream 288 condensed milk with sugar 92.2 whole milk powder 44.6 granulated sugar 94.5 potato starch 9 sodium caseinate 4,5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000