RU2551522C1 - Method for production of "milk-and-protein" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Vegetal raw materials are cut and dried in a convective way till intermediate moisture content. Then the 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 the raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. Then one mixes 3.2%-fat milk, unsalted butter, dry defatted milk, sugar sand, potato starch, vanillin and drinking water. The produced mixture is pasteurised, homogenised, cooled and frozen. The glazed vegetal raw materials are introduced into the mixture in the process of freezing. The manufactured product is packed and hardened.

EFFECT: improved organoleptic characteristics of ice cream.

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 milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 by the fact that in the method of producing ice cream "Milk and Protein", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of beninase, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk protein milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure while swelling pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperature not lower than 100 ° С, 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure while the icon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topsoil 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 topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi 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 kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 under heating boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 at high pressure yevaniya to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 at high pressure evacuation 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-chocolate glaze and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of Santal, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures s not lower than 100 ° С, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with unabi expansion at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

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

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature 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-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, 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-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 lower than 100 ° C, depressurize to atmospheric pressure while chayotes are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large cowl is cut, convectively dried to an intermediate humidity, kept under pressure when heated and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 and to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° С, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with quince swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of milk-protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanilla 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 temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plum, or peach, 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 large sapot, or a white sapot, or sapodilla, or t Omata, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, if necessary, cut and dry by convection to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

1. Method for the production of Milk-Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 not lower than 100 ° C, dumped pouring to atmospheric with simultaneous expansion of apricots, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000. 2. A method of producing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released f to atmospheric with simultaneous expansion of the melon, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 melon fifty milk chocolate 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 milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes the phenomenon to atmospheric with the simultaneous expansion of benincase, is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000. 4. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared lagenaria 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 expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lagenaria fifty milk chocolate 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 prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released down to atmospheric with simultaneous expansion of pumpkins, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000. 6. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared grapes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at Mosospheric with the simultaneous swelling of grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000. 7. Milk-protein protein ice cream production method, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with simultaneous expansion of swede, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000. 8. The method of production of milk protein milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released down to atmospheric with the simultaneous expansion of persimmons, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 persimmon fifty milk chocolate 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 milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 of at least 100 ° C, dumped to atmospheric with simultaneous expansion of feijoa, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000. 10. The method of production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 plums fifty milk chocolate 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 milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000. 12. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling mango finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000. 13. The method of production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped Adding to atmospheric pressure with simultaneous swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 actinidia fifty milk chocolate 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 milk of 3.2% fat, unsalted butter, skimmed milk powder, sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000. 15. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pears fifty milk chocolate 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 prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped Adding to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000. 17. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared daikon 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 of to atmospheric while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 daikon fifty milk chocolate 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 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released e to atmospheric pressure with simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000. 19. A method of manufacturing ice cream "Milk and Protein", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000. 20. A method of manufacturing ice cream "Milk Protein", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 The pressure to atmospheric pressure while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000. 21. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000. 22. Milk-protein protein ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling radish finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 23. The method of production of milk-milk protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released of to atmospheric while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 24. Milk-protein protein ice cream production method, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling turnip, evaporated to dryness in the microwave field before reaching a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 25. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000. 26. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumping t pressure to atmospheric pressure 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000. 27. Method for the production of Milk and Protein ice cream, which involves preparing recipe components, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000. 28. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000. 29. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, gather pressurize to atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000. 30. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000. 31. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, sb pressurize to atmospheric pressure with simultaneous expansion of the root parsnip, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 32. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared oat root is cut by convection drying to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous swelling of the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000. 33. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, pressure is released of to atmospheric while swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000. 34. Method for the production of Milk-Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000. 35. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pink apples are cut by convection drying to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 36. The method of production of milk protein milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped yes Leniye to atmospheric pressure with simultaneous swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000. 37. The method of production of milk-milk protein ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000. 38. Method for the production of milk-milk protein ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000. 39. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85% glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000. 40. The method of production of milk-milk protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to a atmo- spheric while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 41. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to tmosfernogo while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 42. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000. 43. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000. 44. Method for the production of Milk and Protein ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 45. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared Javanese apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000. 47. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and dumped ue to atmospheric pressure with simultaneous swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000. 48. The method of production of milk-milk protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000. 49. The method of production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared black coat is cut with a convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded t pressure to atmospheric pressure with the simultaneous expansion of black boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 50. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000. 51. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of stellar apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 52. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped Adding to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000. 53. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000. 54. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, pressure is released of to atmospheric while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000. 55. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000. 56. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 57. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared dye 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 relieved to tmosfernogo while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000. 58. Method for the production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling cranberry finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 59. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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 tmosfernogo while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 60. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 61. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000. 62. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field until the solids content and less than 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000. 63. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure 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 chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 64. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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 ° C, dumped Adding to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000. 65. Method for the production of Milk and Protein ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released of to atmospheric while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000. 66. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released of to atmospheric while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000. 67. Method for the production of Milk and Protein ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released e to atmospheric pressure with simultaneous swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000. 68. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000. 69. Method for the production of Milk and Protein ice cream, which involves preparing recipe components, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released of to atmospheric while swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000. 70. Method for the production of milk-milk protein ice cream, involving the preparation of prescription ingredients, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000. 71. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000. 72. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000. 73. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C and then released lowering to atmospheric temperature with the simultaneous expansion of cucumbers, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000. 74. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumping pressure to atmospheric pressure 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 chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000. 75. Method for the production of milk-milk protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 76. Method for the production of Milk and Protein ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared white coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 77. Method for the production of Milk-Protein ice cream, which involves preparing prescription ingredients, mixing 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000. 78. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released pre-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 chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 tomatoes fifty milk chocolate 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 milk of 3.2% fat, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped Adding to atmospheric pressure with simultaneous swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000. 80. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ix to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000. 81. Method for the production of Milk and Protein ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released of to atmospheric while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000. 82. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, 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, dumping t to atmospheric pressure 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 chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 83. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to tmosfernogo while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 84. Method for the production of milk-milk protein ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 85. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, dumped ue to atmospheric pressure with simultaneous swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000. 86. Method for the production of Milk and Protein ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric pressure with simultaneous swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000. 87. Method for the production of Milk and Protein ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, skimmed milk powder, granulated sugar, potato starch, 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, pressure is released of to atmospheric while swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 540 unsalted butter 6.4 skimmed milk powder 69.1 granulated sugar 139.5 potato starch 13.5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000.