RU2552721C1 - Method for production of low-fat ice cream with xylitol for diabetics (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one performs recipe components preparation, whenever required - cutting and drying various vegetal raw materials in a convective way till intermediate moisture, maintenance under a pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the raw materials. One performs additional drying of the said raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. One performs mixing of defatted milk, dry whole milk, dry defatted milk, xylitol, gelatine, vanillin and drinking water, pasteurisation, homogenisation, cooling and freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method of producing ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instruction for the production of ice cream. - M.: Agropromizdat, 1998, p. 13-116).

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

This result is achieved by the fact that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk * dry milk, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while peaches bloat, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling up, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while kohlrabi is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures at least 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, relieve atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to intermediate humidity, they are kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure while black boots are swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding carambola, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature The temperature is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of star apples, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dye is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with simultaneous expansion of cranberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 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 solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared chayotes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of chayotes, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while large boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 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 solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000.

The same result is achieved in that in the method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 apples fifty solid vegetable fat 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 persimmons or feijoa or plums or peaches or mangoes or actinidia or medlar or pears or scorzoner or daikon or yakon or sunflower or Jerusalem artichoke or stakhis or radish or radish or radish 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 or blueberries or lingonberries with either aonlu or dogwood or sweet cherry or Javanese apples or stems of cashew or unabi or tamarillo or black sapot or carambola or star apples or jambolan or bilimbi or babaco or acerola or strawberry or dye or cranberry or blueberry or red mombin or mama or madrono or malaya apples or mangosteen or lokumu or longan or langsat or kivano or squash or chayotes or zucchini or lychees or cucumbers or watermelon peels or a large sapot or white sapod or sapodilla or tomatoes or eggplant or physalis or papayas yu or yellow mombin or barberry or cherry or cherry plum or quince or apples, depending on the size of the raw material, if necessary, cut and dried by convective method to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

Then the plant material is dried in the microwave field until the solids content is at least 85% and glazed with solid vegetable fat, such as palm oil or cocoa butter.

The prepared skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method of producing ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to at osfernogo while swelling apricots, finally dried in a microwave field until a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method of producing ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric while swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared swede is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000. 8. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of plums, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000. 12. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmospheric with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm spherical with simultaneous expansion of the medlar, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmosphere ferry with simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000. 16. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmospheric with simultaneous swelling of the scorzonera, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous swelling of the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous expansion of the anchor, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000. 19. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous swelling of the topical sunflower, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous bloating of Jerusalem artichoke, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000. 22. A method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ferry with simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000. 24. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere Black with simultaneous swelling of turnips, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000. 25. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to at of the mospheric with the simultaneous swelling of kohlrabi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of vegetable pepper, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of beets, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm spherical with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped up to atmospheric with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of santol, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ferry with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pink apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to at mospheric with the simultaneous expansion of rambutan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atm spherical with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method of producing ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of ice cream with xylitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric while swelling blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 vanillin 0.15 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method for the production of ice cream with xylitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared ion is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ferry with simultaneous swelling of the aonla, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, ”and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ferry with simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm spherical with simultaneous bloating of sweet cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. Method for the production of ice cream with xylitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of unabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmospheric with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of ice cream with xylitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared black sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of black boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to a atmospheric with simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released e to atmospheric pressure with simultaneous swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to a atmospheric with simultaneous expansion of the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with simultaneous expansion of bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of the babako, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atm spherical with simultaneous expansion of acerola, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmospheric with simultaneous expansion of strawberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with simultaneous swelling of the dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cranberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with simultaneous bloating of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of mamema, is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped ue to atmospheric pressure with simultaneous swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to a atmospheric with simultaneous expansion of the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of Turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. Method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared longan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere Black with simultaneous bloating, lychees are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atm spherical with simultaneous expansion of the langsate, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous swelling of the kivano, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmospheric with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared chayotes are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure spherical with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to atmospheric pressure with simultaneous swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is reduced to atmospheric with simultaneous expansion of white boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmospheric with simultaneous expansion of sapodilla, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared tomatoes are sliced, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmospheric with simultaneous expansion of eggplant, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm spherical with the simultaneous expansion of physalis, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. A method of producing ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with simultaneous expansion of papaya, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method for the production of ice cream with xylitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of the yellow mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method for the production of ice cream with xylitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. A method for the production of ice cream with xylitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherry is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ferry with simultaneous expansion of cherries, dried in the microwave field until the solids content of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere poultry farm with simultaneous expansion of cherry plum, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere black with simultaneous expansion of quince, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. Method for the production of ice cream with xylitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, xylitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with the simultaneous expansion of apples, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 xylitol 156.6 gelatin 3.6 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000