RU2551537C1 - "coffee" ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: 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 raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Then one mixes 3.2%-fat milk, 20-%-fat cream, farm butter, whole condensed milk with sugar, dry whole milk, dry defatted milk, oyster plant extract, sugar sand, potato starch 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 "Coffee", providing for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, pp. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder, skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared apricots are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared melon is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared benincase is cut, dried by convection with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried with convection m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumping up, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared grapes are dried by convective method until intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared rutabaga is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmon is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared plums are cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared peaches are cut, dried with convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with peach bloating, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared mango is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared medlar is cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared pears are cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection m by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the scorzone toner, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the daikon swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in milling process, use an oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is not less than 35%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an oat root extract, and the components are used in the following ratio by weight with an accuracy of ± 2%;

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared turnips are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried with convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared beets are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared celery root is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized 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 glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by active method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared herring is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with pink apples bloating at the same time, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried with convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared pulasan is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared pitanga is cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared lingonberries are convectively dried to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of aonles, dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming sweet cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared Javanese apples are cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared cashew stalks are cut, dried convection by an even method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling unaby, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared tamarillo is cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapot is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried with convection m by the method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared bilimbi is cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared acerola is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of acerola, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method until interstitial humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother, cut, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared madrono is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing. packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the dry content is reached substances not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with accuracy Strongly ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried with convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared turmeric, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the longan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared lychees are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection meth ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared squash cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayots are dried by convection before interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cucumbers fifty milk glaze fifty waters before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, cut the prepared big sapot, dry it by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large capsules, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapot is cut, dried convection m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried with convection m by the method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared eggplants are cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried convectively method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and put into the mixture in the freezing process, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convective method until intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method ohm to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skim milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swirling cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture in the process freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared quince is cut, dried by convection method m to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Coffee", which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed whole milk with sugar, whole milk powder , skimmed milk powder, extracts, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezers, use an extract of oat root, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

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

Prepared milk of 3.2% fat, cream of 20% fat, peasant butter, whole condensed milk with sugar, whole milk powder, skimmed milk powder, oat root extract, granulated sugar, potato starch 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 "Coffee" ice cream, which provides for the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 apricots fifty milk glaze fifty water before the release of the target product 1000. 2. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 melon fifty milk glaze fifty water before the release of the target product 1000. 3. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 benincase fifty milk glaze fifty water before the release of the target product 1000. 4. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lagenaria fifty milk glaze fifty water before the release of the target product 1000. 5. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, soak they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pumpkin fifty milk glaze fifty water before the release of the target product 1000. 6. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use an oat root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 grape fifty milk glaze fifty water before the release of the target product 1000. 7. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling swede, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 swede fifty milk glaze fifty water before the release of the target product 1000. 8. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while persimmons are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 persimmon fifty milk glaze fifty water before the release of the target product 1000. 9. A method for the production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 feijoa fifty milk glaze fifty water before the release of the target product 1000. 10. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 plums fifty milk glaze fifty water before the release of the target product 1000. 11. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to an intermediate humidity, soaked live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while peaches bloat, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 peaches fifty milk glaze fifty water before the release of the target product 1000. 12. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convection method to an intermediate humidity, soak melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mango fifty milk glaze fifty water before the release of the target product 1000. 13. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while actinidia is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 actinidia fifty milk glaze fifty water before the release of the target product 1000. 14. The method of production of "Coffee" ice cream, which involves preparing the recipe components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 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 glaze and add to the mixture during freezing, use oatmeal root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 loquat fifty milk glaze fifty water before the release of the target product 1000. 15. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convection method to an intermediate humidity, soak melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pears fifty milk glaze fifty water before the release of the target product 1000. 16. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, Hold under pressure while heating to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 35%, glaze with milk glaze and add to the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 scorzoner fifty milk glaze fifty water before the release of the target product 1000. 17. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 daikon fifty milk glaze fifty water before the release of the target product 1000. 18. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, withstanding Shelf under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the yacon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 yacon fifty milk glaze fifty water before the release of the target product 1000. 19. A method for the production of "Coffee" ice cream, which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared sunflower is cut, dried by convection to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use an extract oat root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sunflower fifty milk glaze fifty water before the release of the target product 1000. 20. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% was reached, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000. 21. The method of production of "Coffee" ice cream, which involves the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while stachis is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 stachis fifty milk glaze fifty water before the release of the target product 1000. 22. The method of production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding radishes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000. 23. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 radish fifty milk glaze fifty water before the release of the target product 1000. 24. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with turnips swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 turnip fifty milk glaze fifty water before the release of the target product 1000. 25. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 kohlrabi fifty milk glaze fifty water before the release of the target product 1000. 26. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use an extract oat root, and the components are used in the following ratio by weight accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000. 27. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 55.8 20% cream 61.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 beet fifty milk glaze fifty water before the release of the target product 1000. 28. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, cured live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling carrots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 carrot fifty milk glaze fifty water before the release of the target product 1000. 29. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convection to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root parsley fifty milk glaze fifty water before the release of the target product 1000. 30. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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 moisture spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root celery, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during milling, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root celery fifty milk glaze fifty water before the release of the target product 1000. 31. Method for the production of "Coffee" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 root parsnip fifty milk glaze fifty water before the release of the target product 1000. 32. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 oat root fifty milk glaze fifty water before the release of the target product 1000. 33. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 santol fifty milk glaze fifty water before the release of the target product 1000. 34. Method for the production of “Coffee” ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 55.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 herring fifty milk glaze fifty water before the release of the target product 1000. 35. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pink apples fifty milk glaze fifty water before the release of the target product 1000. 36. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 rambutan fifty milk glaze fifty water before the release of the target product 1000. 37. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, it is torn live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pulasan fifty milk glaze fifty water before the release of the target product 1000. 38. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pitanga fifty milk glaze fifty water before the release of the target product 1000. 39. The method of production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 pepino fifty milk glaze fifty water before the release of the target product 1000. 40. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, withstand pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use an oat root extract, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 blueberries fifty milk glaze fifty water before the release of the target product 1000. 41. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convection to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lingonberry fifty milk glaze fifty water before the release of the target product 1000. 42. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared donut is cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the ions, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 aonla fifty milk glaze fifty water before the release of the target product 1000. 43. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 dogwood fifty milk glaze fifty water before the release of the target product 1000. 44. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, cured live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sweet cherry fifty milk glaze fifty water before the release of the target product 1000. 45. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to intermediate moisture and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 javanese apples fifty milk glaze fifty water before the release of the target product 1000. 46. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000. 47. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 unaby fifty milk glaze fifty water before the release of the target product 1000. 48. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 tamarillo fifty milk glaze fifty water before the release of the target product 1000. 49. Method for the production of “Coffee” ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while black boots were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract oat root, and the components are used in the following ratio by weight accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 black boot fifty milk glaze fifty water before the release of the target product 1000. 50. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 carambola fifty milk glaze fifty water before the release of the target product 1000. 51. Method for the production of "Coffee" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate moisture content and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 star apples fifty milk glaze fifty water before the release of the target product 1000. 52. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 jambolan fifty milk glaze fifty water before the release of the target product 1000. 53. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 bilimbi fifty milk glaze fifty water before the release of the target product 1000. 54. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babaco is cut, dried by convection method to an intermediate humidity, they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oatmeal root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 babaco fifty milk glaze fifty water before the release of the target product 1000. 55. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection to an intermediate moisture, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 acerola fifty milk glaze fifty water before the release of the target product 1000. 56. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling strawberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 wild strawberries fifty milk glaze fifty water before the release of the target product 1000. 57. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, use an oat root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 krasnika fifty milk glaze fifty water before the release of the target product 1000. 58. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use an oat root extract, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cranberry fifty milk glaze fifty water before the release of the target product 1000. 59. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during milling, use an oat root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 blueberry fifty milk glaze fifty water before the release of the target product 1000. 60. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 red mombin fifty milk glaze fifty water before the release of the target product 1000. 61. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mom fifty milk glaze fifty water before the release of the target product 1000. 62. Method for the production of "Coffee" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, it is torn live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 madrono fifty milk glaze fifty water before the release of the target product 1000. 63. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection to an intermediate wet they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, an oat root extract is used, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 malay apples fifty milk glaze fifty water before the release of the target product 1000. 64. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 mangosteen fifty milk glaze fifty water before the release of the target product 1000. 65. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Turkish delight is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lokuma fifty milk glaze fifty water before the release of the target product 1000. 66. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the longan is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 longan fifty milk glaze fifty water before the release of the target product 1000. 67. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 lychee fifty milk glaze fifty water before the release of the target product 1000. 68. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 langsat fifty milk glaze fifty water before the release of the target product 1000. 69. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, aged They are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the Kiwano, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 Kiwano fifty milk glaze fifty water before the release of the target product 1000. 70. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 squash fifty milk glaze fifty water before the release of the target product 1000. 71. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during milling, use an oat root extract, and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 chayotes fifty milk glaze fifty water before the release of the target product 1000. 72. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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, torn live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 zucchini fifty milk glaze fifty water before the release of the target product 1000. 73. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while cucumbers are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cucumbers fifty milk glaze fifty water before the release of the target product 1000. 74. Method for the production of "Coffee" ice cream, which involves preparing prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convection to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 watermelon peels fifty milk glaze fifty water before the release of the target product 1000. 75. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large capsules, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, use oat root extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 big boot fifty milk glaze fifty water before the release of the target product 1000. 76. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content was not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using an extract oat root, and the components are used in the following ratio by weight accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 white boot fifty milk glaze fifty water before the release of the target product 1000. 77. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, They are kept under pressure while heating to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using an oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 sapodilla fifty milk glaze fifty water before the release of the target product 1000. 78. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the tomatoes are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 tomatoes fifty milk glaze fifty water before the release of the target product 1000. 79. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, hold under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 eggplant fifty milk glaze fifty water before the release of the target product 1000. 80. Method for the production of "Coffee" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, wiped live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 physalis fifty milk glaze fifty water before the release of the target product 1000. 81. Method for the production of "Coffee" ice cream, which involves preparing prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while papaya is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 papaya fifty milk glaze fifty water before the release of the target product 1000. 82. Method for the production of "Coffee" ice cream, involving the preparation of prescription ingredients, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch 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 not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during milling, use an extract oat root, and the components are used in the following ratio by weight accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 yellow mombin fifty milk glaze fifty water before the release of the target product 1000. 83. Method for the production of "Coffee" ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling barberry, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat root extract , and the components are used in the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 barberry fifty milk glaze fifty water before the release of the target product 1000. 84. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cherry fifty milk glaze fifty water before the release of the target product 1000. 85. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, use oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 cherry plum fifty milk glaze fifty water before the release of the target product 1000. 86. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 quince fifty milk glaze fifty water before the release of the target product 1000. 87. Method for the production of "Coffee" ice cream, involving the preparation of prescription components, mixing milk of 3.2% fat, cream of 20% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, hood , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, using oat extract root, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 255.8 20% cream 261.9 peasant butter 16.8 condensed whole milk with sugar 45 whole milk powder eighteen skimmed milk powder 23.6 oat root extract 134 granulated sugar 124.5 potato starch 13.5 apples fifty milk glaze fifty water before the release of the target product 1000.