RU2548488C1 - Method for production of "milk-and-protein" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method till intermediate moisture content. Then the vegetal raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. One performs mixing of 40%-fat cream, low-fat milk condensed with sugar, dry defatted milk, sugar sand, gelatine, vanillin and drinking water. Then one performs delivery got pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs 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 "Milk Protein", providing for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved in that in the method for the production of milk-protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 apricots fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 melon fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 benincase fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure with simultaneous expansion of lagenaria, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lagenaria fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pumpkin fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 moisture content, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 grape fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature rounds not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 swede fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 persimmon fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 feijoa fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 plums fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of peaches, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 peaches fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mango fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 actinidia fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 loquat fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of pears, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pears fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 scorzoner fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 daikon fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 yacon fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sunflower seeds, convection-dried to intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sunflower fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 stachis fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of radishes, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 radish fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 radish fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 turnip fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kohlrabi, convection-dried to intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 kohlrabi fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 vegetable pepper fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 beet fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 carrot fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root parsley fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root celery fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root parsnip fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 oat root fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature rounds not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 santol fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 herring fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pink apples fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 rambutan fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pulasan fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pitanga fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pepino fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not below 100 ° C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 blueberries fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lingonberry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at least 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 aonla fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 dogwood fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tures atura not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sweet cherry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 javanese apples fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Cashew stalks fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while unabi is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 unaby fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 tamarillo fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 black boot fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 carambola fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 star apples fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 jambolan fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 bilimbi fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of babaco, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 babaco fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 acerola fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 wild strawberries fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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, is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 krasnika fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cranberry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 blueberry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 red mombin fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut by a mother, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mom fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of the madrono, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 madrono fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 malay apples fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the mangosteen, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mangosteen fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lokuma fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 longan fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the lychee, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lychee fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 langsat fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Kiwano fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of squash, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 squash fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 not 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 chayotes fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 zucchini fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while expanding cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cucumbers fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 watermelon peels fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large capsule, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while large boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 big boot fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 white boot fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sapodilla fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 tomatoes fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature the temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of eggplant, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 eggplant fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 physalis fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while expanding papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 papaya fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 yellow mombin fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 barberry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cherry fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cherry plum fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of quince, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 quince fifty milk 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 "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared cream of 40% fat, non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, 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 Milk-Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method of manufacturing ice cream "Milk Protein", involving the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to a 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase 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 f to atmospheric with the simultaneous expansion of benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. Milk-protein protein ice cream production method, which involves preparing recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 at least 100 ° C, and the pressure is released e to atmospheric with simultaneous expansion of lagenaria, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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, relieve pressure to atmospheric with simultaneous expansion of pumpkins, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmosphere Black with simultaneous swelling of grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method of manufacturing ice cream "Milk and Protein", which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released Outside while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. Milk-protein protein ice cream production method, which involves preparing recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure d Outside while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of plums, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of peaches, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 with simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method of manufacturing ice cream "Milk and Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the medlar, they are dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, and the pressure is released atmospheric with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 at least 100 ° C, relieve pressure to tmosfernogo while swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 not lower than 100 ° C, relieve pressure d atmospheric with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. Method for the production of Milk-Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with a simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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, relieve pressure d atmospheric with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. Milk-protein protein ice cream production method, which involves preparing recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to tmosfernogo while swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi 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 pressure with simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with the simultaneous expansion of vegetable pepper, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of beets, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of carrots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription ingredients, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method of manufacturing ice cream "Milk and Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with simultaneous swelling of the oat root, is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of santol, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. A method of manufacturing ice cream "Milk-protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous bloating of pink apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling rambutan, finally dried in a microwave field until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. A method of manufacturing ice cream "Milk-protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the pitanga, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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, and the pressure is released to atmosphere molecular while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberry is dried by convection to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheres ernogo while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 with simultaneous swelling of the aonles, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. Method for the production of Milk and Protein ice cream, which involves preparing recipe components, mixing 40% fat cream, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 with simultaneous bloating of sweet cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. The method of production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of Javanese apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method of manufacturing ice cream "Milk and Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 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 the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous unabi expansion, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method of manufacturing ice cream "Milk and protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo 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 e to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method of manufacturing ice cream "Milk-protein", which includes preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that 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, pressure is released e to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of stellar apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, granulated sugar, 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 at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of Milk-Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the bilimbi, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. Method for the production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco 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 atmospheric with simultaneous expansion of the babako, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the acerola, it is dried in the microwave field until a solids content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheres ernogo while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere Foot swelling while cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. A method of manufacturing ice cream "Milk and protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 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%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing 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, discarded yes the phenomenon to atmospheric with simultaneous expansion of the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of mamema, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the madrono, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with the simultaneous expansion of Malay apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method of manufacturing ice cream "Milk Protein", involving the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 at least 100 °, and the pressure is released e to atmospheric with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, depressurized to atmospheric pressure while swelling the turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached , glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, relieve pressure d 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to tmosfernogo while swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of Milk-Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the langsate, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 not lower than 100 ° C, relieve pressure d about atmospheric with simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method of manufacturing ice cream "Milk-protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere Foot swelling Chayotes while, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure 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 milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk powder, granulated sugar, 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 of at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded yes the phenomenon to atmospheric with the simultaneous expansion of watermelon crusts, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method of manufacturing ice cream "Milk and protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of large boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method of manufacturing ice cream "Milk and protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released drying to atmospheric with the simultaneous expansion of white boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method of manufacturing ice cream "Milk and protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure atmospheric with simultaneous expansion of tomatoes, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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, and the pressure is released e to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the physalis, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. A method of manufacturing ice cream "Milk and Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 at least 100 ° C, relieve pressure d atmospheric with simultaneous expansion of papaya, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the yellow mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convection to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheres ernogo while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. Method for the production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing cream of 40% fat, condensed milk with sugar, skim milk powder, granulated sugar, 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 with simultaneous expansion of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method of manufacturing ice cream "Milk Protein", involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of cherry plum, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. A method of manufacturing ice cream "Milk-protein", which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to tmosfernogo while swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, skimmed milk, granulated sugar, 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 at least 100 ° C, relieve pressure atmospheric with simultaneous bloating of apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 56.3 condensed milk with sugar 180 skimmed milk powder 62.9 granulated sugar 60.3 gelatin 4,5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000