RU2552661C1 - Method for production of ice cream with milk fat substitute with reduced weight fraction of skim solids (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave filed till dry substances content is no less than 85% and glazing with chocolate glaze, mixing of "Ecolact 1403-35MTF" milk fat substitute, 40%-fat cream, dry defatted milk, dry cheese milk way, sugar sand, stabiliser-emulsifier and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

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

87 cl

Description

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

A known method of producing ice cream with a milk fat substitute with a reduced mass fraction of COMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Tvorogova A.A., Chizhova P.B., Spiridonova A.V., Korop Yu.V., Technical aspects of ice cream production with substitutes and milk fat with a reduced mass fraction of COMO // Ice Cream Maker, 2014, No. 1, p. 18).

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 with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder , granulated sugar, stabilizer-emulsifier and drinking water / pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared apricots are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 apricots fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 melon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection meth the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling benignase, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 benincase fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumping up, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 grape fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of swede, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 swede fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 persimmon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with feijoa swelling, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 feijoa fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of drains, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 plums fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared peaches are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 peaches fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mango fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection meth the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 actinidia fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 loquat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pears fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 daikon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of the icon, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 yacon fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared prepared sunflower is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topis sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sunflower fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection ode to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute

"Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 stachis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the radish, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 radish fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 turnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 beet fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 carrot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root parsley fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried convection by an explicit method to intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root celery fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried convection by an explicit method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 oat root fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 santol fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 herring fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pink apples are cut, dried are convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with pink apples bloating, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pink apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection ohm to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of rambutane, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 rambutan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pulasan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pitanga fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pepino cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pepino fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 blueberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are dried by convection method to daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the aonles, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 aonla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 dogwood fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Javanese apples are cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cashew stalks are cut, dried convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding unabi, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 unaby fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, dried by convection meth the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling tamarillo, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black capsule is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 black boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 carambola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried convectively m method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 star apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection meth the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 jambolan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 babaco fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 acerola fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 krasnika fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method until weakened humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cranberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 blueberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared red mombin cut, dried convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 red mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling up mama, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mom fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared madrono cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 madrono fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 malay apples fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection meth the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lokuma fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 longan fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared lychees are cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lychee fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 langsat fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared kiwano is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared squash cut, dried by convection meth the house to intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 squash fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method until weakened humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the swelling of chayotes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 chayotes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 zucchini fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, dried are convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 big boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapot is cut, dried with convection m with a method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 white boot fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection meth the house to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared tomatoes are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared eggplants are cut, dried by convection the house to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 eggplant fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method m to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 physalis fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the papaya, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 papaya fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection method until daily humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 barberry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling cherries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cherry fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swallowing cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 quince fifty chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of ice cream with milk fat substitute with a low mass fraction of COMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, dry whey cheese, granulated sugar, stabilizer-emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 apples fifty chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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 chocolate icing, provided for by GOST 31457-2012.

Prepared Ecolact 1403-35MTF milk fat substitute manufactured by EFKO-Food Ingredients LLC, 40% fat cream, granulated sugar, stabilizer-emulsifier and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, soaked live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 apricots fifty chocolate glaze fifty water before the release of the target product 1000 2. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 melon fifty chocolate glaze fifty water before the release of the target product 1000 3. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 benincase fifty chocolate glaze fifty water before the release of the target product 1000 4. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lagenaria fifty chocolate glaze fifty water before the release of the target product 1000 5. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while pumpkins are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pumpkin fifty chocolate glaze fifty water before the release of the target product 1000 6. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 grape fifty chocolate glaze fifty water before the release of the target product 1000 7. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 swede fifty chocolate glaze fifty water before the release of the target product 1000 8. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier 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, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 persimmon fifty chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 feijoa fifty chocolate glaze fifty water before the release of the target product 1000 10. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 plums fifty chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convection to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 peaches fifty chocolate glaze fifty water before the release of the target product 1000 12. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convection method to an intermediate humidity, soak they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mango fifty chocolate glaze fifty water before the release of the target product 1000 13. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 actinidia fifty chocolate glaze fifty water before the release of the target product 1000 14. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convection to an intermediate humidity, they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 loquat fifty chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convection method to an intermediate humidity, soak they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling pears, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pears fifty chocolate glaze fifty water before the release of the target product 1000 16. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convection to an intermediate moisture content, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 scorzoner fifty chocolate glaze fifty water before the release of the target product 1000 17. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature not lower than 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 chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 daikon fifty chocolate glaze fifty water before the release of the target product 1000 18. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convection method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the yacon is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 yacon fifty chocolate glaze fifty water before the release of the target product 1000 19. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer -emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the topsoil, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sunflower fifty chocolate glaze fifty water before the release of the target product 1000 20. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, you They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Jerusalem artichoke fifty chocolate glaze fifty water before the release of the target product 1000 21. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 stachis fifty chocolate glaze fifty water before the release of the target product 1000 22. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing prescription components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° С, they are depressurized to atmospheric pressure with a simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 radish fifty chocolate glaze fifty water before the release of the target product 1000 23. A method for the production of ice cream with a milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate moisture content, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the radish, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 radish fifty chocolate glaze fifty water before the release of the target product 1000 24. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the turnip swelling, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 turnip fifty chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convection to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 kohlrabi fifty chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 vegetable pepper fifty chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 beet fifty chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 carrot fifty chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root parsley fifty chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convection to an intermediate moisture content spices, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the root celery is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root celery fifty chocolate glaze fifty water before the release of the target product 1000 31. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convection to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 root parsnip fifty chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convection method to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 oat root fifty chocolate glaze fifty water before the release of the target product 1000 33. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling santol, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 santol fifty chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature of not lower than 100 ° C, they are depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 herring fifty chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pink apples fifty chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convection method to an intermediate humidity, live 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 at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 rambutan fifty chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pulasan fifty chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convection method to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the pitanga is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pitanga fifty chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 pepino fifty chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 blueberries fifty chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lingonberry fifty chocolate glaze fifty water before the release of the target product 1000 42. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared ion is cut, dried by convective method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 aonla fifty chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 dogwood fifty chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sweet cherries are cut, dried by convection to an intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sweet cherry fifty chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier 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 and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 javanese apples fifty chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Cashew stalks fifty chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 unaby fifty chocolate glaze fifty water before the release of the target product 1000 48. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 tamarillo fifty chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate glaze and introduced into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 black boot fifty chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the carambola is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 carambola fifty chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 star apples fifty chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 jambolan fifty chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 bilimbi fifty chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 babaco fifty chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 acerola fifty chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 wild strawberries fifty chocolate glaze fifty water before the release of the target product 1000 57. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 krasnika fifty chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cranberry fifty chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate icing and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 blueberry fifty chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 red mombin fifty chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, pressure is reduced to atmospheric pressure with the swelling of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mom fifty chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 madrono fifty chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 malay apples fifty chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 mangosteen fifty chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lokuma fifty chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier 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, melt under pressure when heated to a temperature not lower than 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 chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 longan fifty chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 lychee fifty chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convection to an intermediate humidity, they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 langsat fifty chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 Kiwano fifty chocolate glaze fifty water before the release of the target product 1000 70. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 squash fifty chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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 by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 chayotes fifty chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, dried by convective method to an intermediate humidity, cured they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the zucchini is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 zucchini fifty chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cucumbers fifty chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convection to an intermediate moisture content , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 watermelon peels fifty chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large capsule is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 big boot fifty chocolate glaze fifty water before the release of the target product 1000 76. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, which involves preparing the recipe components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, dried by convection to an intermediate moisture content, in kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content was not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 white boot fifty chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 sapodilla fifty chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ecolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 tomatoes fifty chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convection to an intermediate humidity, they are burnt under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the eggplants are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 eggplant fifty chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the physalis is expanded, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 physalis fifty chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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 moisture content, aged melt 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 chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 papaya fifty chocolate glaze fifty water before the release of the target product 1000 82. A method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with chocolate icing and introduced into the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 yellow mombin fifty chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until the solids content is at least 85%, glaze with chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 barberry fifty chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are relieved to atmospheric pressure while the cherries are bloated, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cherry fifty chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 cherry plum fifty chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 quince fifty chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of ice cream with milk fat substitute with a low mass fraction of SOMO, involving the preparation of prescription components, mixing the Ekolact 1403-35MTF milk fat substitute, 40% fat cream, skimmed milk powder, raw whey powder, granulated sugar, stabilizer emulsifier 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, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apples, dried in the microwave field until the solids content is at least 85%, glazed with chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
milk fat substitute "Ecolact 1403-35MTF" 45 40% cream 112.5 skimmed milk powder 45 dry whey whey 45.9 granulated sugar 126 emulsifier stabilizer 4,5 apples fifty chocolate glaze fifty water before the release of the target product 1000