RU2552733C1 - Method for production of "snegurochka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: methods envisage recipe components preparation, whenever required -cutting, drying of vegetal raw materials specified in the method versions in a convective way till intermediate moisture content, maintenance under pressure during heating till the temperature is no lower than 100°C, depressurisation to atmospheric value with simultaneous swelling of vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with milk-chocolate glaze, mixing of farm butter, dry defatted milk, whole milk condensed with sugar, sugar sand, whey protein concentrate, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product. Vegetal raw materials are represented by apricots, melon, benincasa, lagenaria, pumpkin, grapes, rutabaga, persimmon, feijoa, plums, peaches, mango, actinidia, medlar, pears, scorzonera, daikon, yacon, girasol-sunflower, girasol, stachys, small radish, radish, turnips, kohlrabi, paprika, beet-roots, carrots, parsley root, celery root, parsnip root, oyster plant, santol, salak, rose apples, rambutan, pulasan, pitanga, pepino, bilberries, red bilberries, aonla, cornels, sweet cherries, wax apples, cashew fruit stems, common jujube, tamarillo, black sapota, carambola, star apples, jambul, bilimbi, babaco, acerola, wild strawberries, Kamchatka Bilberries, cranberries, blueberries, Spanish plums, mammee apple, madrono, Malay rose apples, mangostan, lucuma, longan, litchi, langsat, horned melon, scallops, vegetable pears, vegetable marrows, cucumbers, water-melon rind, major sapota, white sapota, sapodilla, tomatoes, aubergines, physalis, papaya, hog plum, barberries, cherries, cherry plums, quince or apple.EFFECT: ice cream is enriched with biologically active substances of vegetal raw materials and has unique organoleptic properties due to pop-corn consistency of vegetal raw materials introduced into the ice cream composition.87 cl

Description

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

A known method for the production of ice cream "Snegurochka", providing for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing packing and hardening (Technological instruction for the production of ice cream - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization , homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, dried by convection method to an intermediate wet they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared benincase is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pumpkins are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, 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, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of rutabaga at the same time, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the drains, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, prepared peaches are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared mangoes are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to an intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the expansion of the yacon, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topsoil is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity and, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate moisture , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with turnips swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convection method to intermediate moisture it can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate of imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the beets are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

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

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared santol is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method to an intermediate moisture content it is kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while rambutan is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared pepino cut, dried by convection method to intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while cowberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared ion is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the aonles, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to an intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried until intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with milk-chocolate glaze and put into the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared unabi cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convection-dried to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black sapote is cut, dried by convection method to an intermediate of lightness, can withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carambola, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babaco is cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the babako is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, keeping they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared by the mother is cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the madrono, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared Malay apples are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Malay apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and put into the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming lychee, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convective method to an intermediate humidity, holding they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while chayotes are expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared zucchini cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared cucumbers are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of large boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate in pressure, withstand pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate moisture they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate moisture content they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection method to an intermediate moisture nostatic, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an intermediate wet They are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate of imperfections, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity and, they are kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure while the cherry plum is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity , kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved in that in the method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convection method to an intermediate moisture content they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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 cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or langsat, or kivano or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peel, or a large sapot, or a white sapot, or sapodilla, or tomatoes, silt eggplant or physalis or papaya, or yellow spondias, or barberry, or cherry, or plum or quince, apple, or depending on the size of the raw material is cut if necessary and dried convection method prior to any intermediate humidity. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

1. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000. 2. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 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 milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000. 3. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000. 4. A method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling lagenaria, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000. 5. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous pumpkin bloating, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000. 6. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000. 7. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated temperature to not lower than 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 milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000. 8. A method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000. 9. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000. 10. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000. 11. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000. 12. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000. 13. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with actinidia swelling, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000. 14. Method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation 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 not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000. 15. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000. 16. A method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000. 17. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000. 18. A method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000. 19. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components when the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000. 20. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while blooming Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000. 21. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000. 22. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of radishes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 23. A method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000. 24. Method for the production of Snegurochka ice cream, which involves the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 25. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000. 26. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000. 27. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000. 28. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000. 29. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000. 30. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000. 31. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000. 32. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000. 33. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000. 34. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000. 35. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 36. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while rambutan is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000. 37. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000. 38. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000. 39. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding pepino, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000. 40. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 41. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 42. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000. 43. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000. 44. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 45. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 46. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000. 47. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000. 48. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000. 49. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 50. Method for the production of Snegurochka ice cream, which provides for the preparation of recipe components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the carambola, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000. 51. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 52. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000. 53. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000. 54. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, and kept under pressure under heating temperature to not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000. 55. Method for the production of Snegurochka ice cream, which involves the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation 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 not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000. 56. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000. 57. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000. 58. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 59. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to about a temperature of at least 100 ° C, depressurizing to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 60. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 61. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared by mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000. 62. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000. 63. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000. 64. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the mangosteen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000. 65. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000. 66. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000. 67. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000. 68. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000. 69. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000. 70. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole milk condensed with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while expanding the squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000. 71. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° С, depressurize to atmospheric pressure while chayotes are bloated, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000. 72. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, and kept under pressure at evacuation 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 at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000. 73. Method for the production of Snegurochka ice cream, which involves preparing prescription components, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000. 74. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000. 75. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large coat is cut, dried by convective method to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 76. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white coat is cut, dried by convective method to an intermediate humidity, and kept under pressure heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000. 77. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000. 78. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000. 79. Method for the production of Snegurochka ice cream, which provides for the preparation of prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of not lower than 100 ° C, depressurizing to atmospheric pressure while expanding the eggplant, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000. 80. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000. 81. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, and kept under pressure when heated temperature to not lower than 100 ° С, depressurize to atmospheric pressure while expanding papaya, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000. 82. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000. 83. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to about a temperature of at least 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000. 84. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 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 milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000. 85. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° С, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000. 86. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure while quince is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000. 87. Method for the production of Snegurochka ice cream, which involves preparing prescription ingredients, mixing peasant butter, skimmed milk powder, whole condensed milk with sugar, granulated sugar, whey protein concentrate, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated boiling to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
peasant butter 74.7 skimmed milk powder 49.8 condensed whole milk with sugar 211.5 granulated sugar 25 whey protein concentrate 28,4 potato starch 5.7 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000.