RU2546826C1 - Method for production of "sportivnoye" 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 filed till dry substances content is no less than 85% and glazing with sugar, mixing of 3.2%-fat milk, unsalted butter, dry whole milk, condensed whole milk with sugar, dry defatted milk, sugar sand, agaroid, ethyl 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 of producing ice cream "Sportivnoe", providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1398, p. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Sportivnoe", which provides for the preparation of prescription components, mixing milk of 3.2% fat, butter, unsalted, whole milk powder, condensed milk with sugar, skimmed milk powder, sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkins are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convection method to intermediate moisture, keeping they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the swede, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, exp They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method, to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the plums, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared peaches are cut, dried by convection method to an intermediate humidity, in they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared pears are cut, dried by convection method to an intermediate moisture content They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topsoil is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with sugar and introduced into the mixture during milling, and the components were used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with a simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the beets were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content of at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to an intermediate in pressure, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared celery root is cut, dried by convective method to an intermediate imperfections, withstand pressure under heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Sportivnoe", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, whole condensed milk with sugar, skimmed milk powder, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convection method to intermediate in conditions, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous swelling of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Santal, dried in a microwave field until a solids content of at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate moisture spices, are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content of not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the pitanga, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pepino cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pepino, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to intermediate moisture, keeping they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoye ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to an intermediate moisture content, Hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the dogwood is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content of not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method until intermediate durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Sportivnoe", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, whole condensed milk with sugar, skimmed milk powder, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convection-dried to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding carambola, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convection method to an intermediate moisture They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling star apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the babako, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an intermediate humidity, in they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, keeping they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the ice cream production method, "Sportivnoe", which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, whole condensed milk with sugar, skimmed milk powder, sugar sand, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by mother cut, dried by convective method to an intermediate humidity, you hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method until intermediate durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the longan, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content of not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared squash are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini are cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the zucchini, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the cucumbers, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared watermelon peels are cut, dried by convection method to an intermediate moisture spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, dried by convection 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 eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate humidity, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of cherries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, output They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved in that in the Sportivnoe ice cream production method, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed whole milk with sugar, skimmed milk powder, sugar , agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while expanding apples, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots or melon or benincase or lagenaria or pumpkin or grapes or rutabaga or persimmon or feijoa or plum or peach or mango or actinidia or medlar or pear or scorzoner or dyka or yakon or sunflower or Jerusalem artichoke or stakhis or radish or radish or kohlrabi 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 lingonberries or ao lu or dogwood or sweet cherry or Javanese apples or stalks of cashew or unabi or tamarillo or black sapot or carambola or star apples or jambolan or bilimbi or babaco or acerola or strawberry or dye or cranberry or blueberry or red mombin or mom or madrono or Malay apples mangosteen or lokumu or longan or langsat or kivano or squash or chayotes or zucchini or lychee or cucumber or watermelon peel or large sapphire or white sapodilla or sapodilla or tomatoes or eggplant or physalis or papaya or yellow diced 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 convective method 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 the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

Prepared milk of 3.2% fat, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 apricots fifty sugar fifty water before the release of the target product 1000 2. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon 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 while melon was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 melon fifty sugar fifty water before the release of the target product 1000 3. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 benincase fifty sugar fifty water before the release of the target product 1000 4. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of Sportivnaya ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the rutabaga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of Sportivnaya ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated about a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 feijoa fifty sugar fifty water before the release of the target product 1000 10. A method of producing Sportivnoye ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 plums fifty sugar fifty water before the release of the target product 1000 11. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with peach bloating, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 peaches fifty sugar fifty water before the release of the target product 1000 12. A method of producing Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 actinidia fifty sugar fifty water before the release of the target product 1000 14. A method for the production of Sportivnoe ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 loquat fifty sugar fifty water before the release of the target product 1000 15. A method for the production of Sportivnoye ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pears fifty sugar fifty water before the release of the target product 1000 16. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 daikon fifty sugar fifty water before the release of the target product 1000 18. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 yacon fifty sugar fifty water before the release of the target product 1000 19. A method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method of producing Sportivnoye ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while at the same time blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 stachis fifty sugar fifty water before the release of the target product 1000 22. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 radish fifty sugar fifty water before the release of the target product 1000 23. A method of producing Sportivnaya ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 radish fifty sugar fifty water before the release of the target product 1000 24. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of “Sportivnoe” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 beet fifty sugar fifty water before the release of the target product 1000 28. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 carrot fifty sugar fifty water before the release of the target product 1000 29. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root parsley fifty sugar fifty water before the release of the target product 1000 30. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root celery fifty sugar fifty water before the release of the target product 1000 31. A method of producing Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 root parsnip fifty sugar fifty water before the release of the target product 1000 32. A method of producing Sportivnaya ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 oat root fifty sugar fifty water before the release of the target product 1000 33. The production method of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until a solids content of at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 herring fifty sugar fifty water before the release of the target product 1000 35. The production method of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pink apples fifty sugar fifty water before the release of the target product 1000 36. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pulasan fifty sugar fifty water before the release of the target product 1000 38. The production method of “Sportivnoe” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry it in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pitanga fifty sugar fifty water before the release of the target product 1000 39. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 pepino fifty sugar fifty water before the release of the target product 1000 40. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 blueberries fifty sugar fifty water before the release of the target product 1000 41. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lingonberry fifty sugar fifty water before the release of the target product 1000 42. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 aonla fifty sugar fifty water before the release of the target product 1000 43. The production method of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 dogwood fifty sugar fifty water before the release of the target product 1000 44. A method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. The production method of “Sportivnoe” ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of Sportivny ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 unaby fifty sugar fifty water before the release of the target product 1000 48. The production method of “Sportivnoe” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk ”unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 tamarillo fifty sugar fifty water before the release of the target product 1000 49. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure while expanding black boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 black boot fifty sugar fifty water before the release of the target product 1000 50. A method for the production of Sportivny ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 carambola fifty sugar fifty water before the release of the target product 1000 51. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, and kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 star apples fifty sugar fifty water before the release of the target product 1000 52. A method for the production of Sportivnoye ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 jambolan fifty sugar fifty water before the release of the target product 1000 53. A method for the production of Sportivnoye ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 bilimbi fifty sugar fifty water before the release of the target product 1000 54. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 acerola fifty sugar fifty water before the release of the target product 1000 56. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 krasnika fifty sugar fifty water before the release of the target product 1000 58. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 blueberry fifty sugar fifty water before the release of the target product 1000 60. The production method of “Sportivnoe” ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 red mombin fifty sugar fifty water before the release of the target product 1000 61. A method for the production of Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by mother is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up the mother, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mom fifty sugar fifty water before the release of the target product 1000 62. A method of producing Sportivnaya ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 madrono fifty sugar fifty water before the release of the target product 1000 63. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure at heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of “Sportivnoe” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lokuma fifty sugar fifty water before the release of the target product 1000 66. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 longan fifty sugar fifty water before the release of the target product 1000 67. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated for about a temperature of at least 100 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of “Sportivnoe” ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 Kiwano fifty sugar fifty water before the release of the target product 1000 70. A method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while blooming chayotes, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 chayotes fifty sugar fifty water before the release of the target product 1000 72. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 zucchini fifty sugar fifty water before the release of the target product 1000 73. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cucumbers fifty sugar fifty water before the release of the target product 1000 74. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding watermelon peels, dried in a microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of “Sportivnoe” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding large boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of Sportivny ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 white boot fifty sugar fifty water before the release of the target product 1000 77. The production method of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of “Sportivnoe” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 tomatoes fifty sugar fifty water before the release of the target product 1000 79. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, butter, unsalted cream, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 eggplant fifty sugar fifty water before the release of the target product 1000 80. A method of producing Sportivnoye ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 physalis fifty sugar fifty water before the release of the target product 1000 81. A method of producing Sportivnaya ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 papaya fifty sugar fifty water before the release of the target product 1000 82. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of “Sportivnoe” ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 barberry fifty sugar fifty water before the release of the target product 1000 84. A method for the production of Sportivnoye ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cherry fifty sugar fifty water before the release of the target product 1000 85. The production method of “Sportivnoe” ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of “Sportivnoe” ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 quince fifty sugar fifty water before the release of the target product 1000 87. A method of producing Sportivnoye ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, condensed milk with sugar, skimmed milk powder, granulated sugar, agaroid, arovanilone and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 630 unsalted butter 94.7 whole milk powder 27 condensed whole milk with sugar 36 skimmed milk powder 14.5 granulated sugar 92.3 agaroid 2.7 arovanilone 0,022 apples fifty sugar fifty water before the release of the target product 1000