RU2551996C1 - Method for production of "belosnezhka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

The group of inventions relates to the technology for the production of ice cream.

A known method for the production of ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for ice cream production. - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method for the production of ice cream "Snow White", which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° 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, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, gathering pressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swabbing up the swede, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of plums, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° С, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° С, relieve atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of herring, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° С, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of dogwood, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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 put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared unabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, 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 add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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 put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babaco, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure with the simultaneous expansion of the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of cranberries, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° С, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which involves preparing the recipe components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with simultaneous expansion of the lychee, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with the simultaneous expansion of chayotes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° С, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field to achieve a dry matter content of at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, 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, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of quince, 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, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing condensed milk with sugar, skimmed milk powder, sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

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

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

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

Claims (87)

1. The method of production of ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure of simultaneously swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. The method of production of ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous expansion of the melon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheres th simultaneous swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheres th simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of pumpkins, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from one Belt swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of persimmons, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa 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 while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the plums, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric At the same time with peach bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of mangoes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheres with simultaneous expansion of actinidia, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric At the same time, the medlar is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of pears, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous swelling of the scorzoner, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sunflower 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 spherical with simultaneous swelling of the topsoil, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere with simultaneous expansion of Jerusalem artichoke, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous expansion of stachis, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. The method of production of "Snow White" ice cream, which provides for the preparation of prescription components, mixing skimmed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of radish, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. The method of production of "Snow White" ice cream, which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous expansion of the radish, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of kohlrabi, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 Fernie while swelling vegetable pepper, finally dried in a microwave field until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric o with the simultaneous expansion of beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric go with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of the root celery, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous swelling of the root parsnip, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 of at least 100 ° C, depressurized to atm of sphere swelling while oat root finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with simultaneous expansion of santol, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, relieve pressure to atm of sphere swelling while pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of rambutan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of pulasan, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric at the same time with the expansion of the pitanga, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with simultaneous expansion of pepino, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one with blueberry swelling, they are dried in the microwave field until the dry matter content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one temporary swelling of lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with simultaneous swelling of the aonles, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric go with the simultaneous bloating of sweet cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to a atmo- spheric while swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with unabi expansion at the same time, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of tamarillo, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of the carambola, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to at osfernogo while swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. Method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheres with simultaneous expansion of the jambolan, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the bilimbi, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric o with the simultaneous expansion of the babaco, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000 55. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of acerola, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. The method of manufacturing ice cream "Snow White", which includes the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of strawberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one temporary bloating of the dyes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. The method of manufacturing ice cream "Snow White", which includes the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time by swelling cranberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one temporary bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 atm of sphere swelling while red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of mamema, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the madrono, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to a atmo- spheric while swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of the mangosteen, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о 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 added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous expansion of the longan, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee 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 simultaneous swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the langsate, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with the simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres with simultaneous expansion of squash, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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 not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling blooming chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric go with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that prepared watermelon peels are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large capsule 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 atm of sphere swelling with simultaneous high Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white cap 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 atmosphere ernogo while swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheres with simultaneous expansion of sapodilla, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric о with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheres with simultaneous expansion of eggplants, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous swelling of the physalis, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric о with simultaneous expansion of papaya, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Fernie while swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one temporary expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of plum, plums are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing non-fat condensed milk with sugar, skimmed milk powder, granulated sugar, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric о with simultaneous bloating of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed milk with sugar 153 skimmed milk powder 73,4 granulated sugar 85.7 potato starch 13.5 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000