RU2547296C1 - "coffee with cream" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of 20%-fat cream, low-fat condensed milk with sugar, oyster plant extract, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

The group of inventions relates to the technology for the production of ice cream. A known method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, chicory extract, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (The technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped up to atmospheric with simultaneous expansion of benincase, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of pumpkins, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of rutabaga, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using an oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with a simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of feijoa, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of peaches, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of mangoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of actinidia, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous swelling of the medlar, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of the scorzonera, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, the oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the yacon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared sunflower seeds, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped the phenomenon to atmospheric with simultaneous expansion of the sunflower, is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric temperature with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of stachis, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure atmospheric with simultaneous expansion of radish, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric, with simultaneous expansion of the radish, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous swelling of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure f to atmospheric with simultaneous swelling of kohlrabi, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using an oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric temperature with simultaneous expansion of beets, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use the oat root extract, and the components are used with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, use oat root extract, and use the components with the following weight ratio with accuracy ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous bloating of pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric with simultaneous expansion of rambutan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ernogo while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous swelling of the aonl, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of dogwood, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous bloating of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of Javanese apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of carambola, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric temperature with simultaneous expansion of the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared babaco is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric temperature with simultaneous expansion of the babako, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and mixed in during the milling process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of the acerola, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, they are cut by a mother, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released about atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of the madrono, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure 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 chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of the mangosteen, dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using an oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the longan, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous bloating, lychees are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere molecular while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 chayotes fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of zucchini, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using an oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cucumbers, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of watermelon crusts, dried in the microwave field until a solids content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared large cowl is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with the simultaneous expansion of large boots, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using the oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with the simultaneous expansion of white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with simultaneous expansion of sapodilla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of tomatoes, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used with the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous eggplant bloating, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2 %:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous swelling of the physalis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of papaya, it is dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate coating and applied to the mixture during frizerovaniya used hood oat root, and the components used in the following proportion by mass to an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of cherries, dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d about atmospheric with simultaneous swelling of cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, use oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of quince, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2% :

20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and 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 chocolate icing, provided for by GOST 31457-2012.

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

The prepared cream of 20% fat, non-fat condensed milk with sugar, oat root extract, gelatin, vanillin and drinking water are mixed in the recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback by chewing apricots, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion melon, dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion By studying benincase, it is dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion By studying lagenaria, they are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pumpkin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method of manufacturing ice cream "Coffee with Cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion inograda, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion rutabaga, dried in a microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by persimmon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion feijoa, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. A method for the production of “Coffee with Cream” ice cream, which provides for the preparation of prescription ingredients, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of Coffee with Cream ice cream, which involves preparing recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion aniem pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method of manufacturing ice cream "Coffee with Cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Niemi yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared topisolnik is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, and the pressure is released to atmospheric pressure simultaneously m by expanding of sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Niemi turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the polarity of a kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time ennym swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure ennym swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m oat root swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin 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, depressurized to atmospheric pressure with simultaneous expansion aniem herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously m pink swelling apples, finally dried in a microwave field to reach a solids content of 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion the polarity of a rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling Yerniki, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin 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 a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous flashback stallation cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while th swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric time nym swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion aniem jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, and the pressure is released to atmospheric pressure at the same time as uchivaniem tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared stellar apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously th swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun uchivaniem strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion dyes, are dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cells yucca, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously m spondias red swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and extract components use the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion Niemi lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous flashback stallation Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed with chocolate and introduced into the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling iots, are dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stallation courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion vaniem cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, and the pressure is released to atmospheric pressure simultaneously m swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m a large swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time by swelling white boots, they are dried in the microwave field until a dry substance content of at least 85% is reached, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time as uchivaniem sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous sun uchivaniem eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. A method of manufacturing ice cream "Coffee with cream", which involves preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous flashback Physalis stallation, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, using oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. A method of manufacturing ice cream "Coffee with cream", which includes preparing the recipe components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion aniem cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion aniem plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. A method of manufacturing ice cream "Coffee with cream", which provides for the preparation of prescription components, mixing cream of 20% fat, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening , characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Niemi quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Coffee with Cream ice cream, which involves preparing the recipe components, mixing 20% fat cream, condensed milk with sugar, extracts, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed chocolate coating and applied to the mixture during frizerovaniya use oat root extract, and components used in the following proportion by mass to an accuracy of ± 2%:
20% cream 90 condensed milk with sugar 358.7 oat root extract 180 gelatin 4.4 vanillin 0.05 apples fifty chocolate glaze fifty water before the release of the target product 1000