RU2546603C1 - Method for production of "belosnezhka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with solid vegetal fat, mixing of defatted milk, dry defatted milk, sugar sand, gelatine, 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 "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved in that in the method for the production of ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to invented, prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Fernie while swelling apricots, finally dried in a microwave field until a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at mospheric with simultaneous swelling of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere with simultaneous expansion of the anchor, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm spherical with simultaneous swelling of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous swelling of the aonles, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ferry with simultaneous swelling of the kivano, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of large boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at mospheric with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

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

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

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

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

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

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

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

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

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous expansion of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous swelling of cherry plums, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

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

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

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

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, 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 moms, or madrono, or Malay apples, or a mangosteen. or lokum, or longan, or langsat, or kivano, or squash, or chayotes, or zucchini, or lychees, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, or eggplant, or physalis or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dried by convection to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

1. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of melons and, dried in the microwave field until the dry matter content is not less than 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, filling and hardening, characterized in that the prepared benincase cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. The method of production of ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenarium cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion kva, are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes а, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of b ruffles, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of xy rma, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of her, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with ive finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion peaches, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m ngo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Actinidia, are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion medlars are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 musmuda fifty solid vegetable fat fifty water before the release of the target product 1000 15. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of g br, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ICONS, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of yak on, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the addition of sunflower seeds, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling using Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion tahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of p Dis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion edki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion s, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m Kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable the pepper is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vekly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared carrots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion carrots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous sun uchivaniem parsley root, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root chopped celery, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root the parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while puchivaniem root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared oat the root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem oat root finally dried in the microwave until a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion antola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with lacquer finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m of rambutan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feeding cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pitangas, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Yeping, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, osushivayut in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonlu cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion nly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cornel cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion to Zila, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cherries are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stalks cashew cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous the polarity of a cashew peduncles, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion abi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tamarillo cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat tamarillo, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared carambol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat carambola, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion stallation star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat jambolan, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion abaca finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion acerols are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat strawberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the dye , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. The method of manufacturing ice cream "Snow White", which includes the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, to sutured in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries , Evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared red Mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared by mother cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m Mey, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion madrono, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure while the polarity of a Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Turkish delight cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ukumy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Ong, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. Method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion and finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion langsata, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared nibble cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Ivano, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eat squash, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tea dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling chayotes, d sushivayut in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion gurtsov, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared watermelon the crusts are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure while swelling Niemi white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat sapodillas, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Omata, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion we eat eggplants, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion physalis, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion apai finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow Mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Barbary and, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion in Schnee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cherry plum cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of a ychi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion s, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 quince fifty solid vegetable fat fifty
water until the desired product 1000 87. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion block, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000