RU2554409C1 - Coffee plombier ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: prepared apricots or melon or benincasa 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 scorzonera or daikon or yakon or girasol-sunflower or girasol or stachys or small radish or radish or turnips or kohlrabi or paprika or beet-roots or carrots or parsley root or celery root or parsnip root or oyster plant or santol or salak or rose apples or rambutan or pulasan or pitanga or pepino or bilberries or red bilberries or aonla or cornels or sweet cherries or wax apples or cashew fruit stems or common jujube or tamarillo or black sapota or carambola or star apples or jambul or bilimbi or babaco or acerola or wild strawberries or Kamchatka Bilberries or cranberries or blueberries or Spanish plums or mammee apple or madrono or Malay rose apples or mangostan or lucuma or longan or litchi or langsat or horned melon or scallops or vegetable pears or vegetable marrows or litchi or cucumbers or water-melon rind or major sapota or white sapota or sapodilla or tomatoes or aubergines or physalis or papaya or hog plum or barberries or cherries or cherry plums or quince or apple are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature in no lower than 100°C, depressurised to atmospheric value with simultaneous swelling, additionally dried in microwave field till dry substances content is no less than 85% and glazed with sugar. One mixes (at the recipe ratio) 40% fat cream, low-fat milk condensed with sugar, sugar sand, potato starch, yakon extract and drinking water to produce a mixture. Then one performs pasteurisation, homogenisation, cooling and freezing. One proceeds with glazed raw materials introduction into the mixture in the process of freezing with subsequent packing and hardening to produce the target product.

EFFECT: expansion of the range of ice-cream enriched with vegetal raw material biologically active substances.

87 cl

Description

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

A known method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, chicory extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-47).

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 a method for the production of coffee ice cream, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of apricots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, an extractor hood is used, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of benincase, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, an extractor hood is used, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous swelling of the grapes, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the extraction of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure to atmospheric pressure with simultaneous expansion of swede, dried in a microwave field until a solids content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, an hood hood is used, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 persimmon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with feijoa expanding at the same time, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and using components with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with the simultaneous expansion of peaches, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling mango, finally dried in the microwave until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and using components with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure while the medlar is swollen, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the scorzonera, dry it in the microwave field until the solids content is not less than 85%, glaze it with sugar and add it to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous swelling of the daikon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the yacon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood to extract the yoke, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s pressurize to atmospheric pressure while swelling the topsoil, dry it in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t 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 sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous swelling of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 turnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood of the apple, and use the components with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure while the vegetable pepper is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared beets are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the beets, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 sugar and add to the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 sugar and add to the mixture during freezing, use the hood extract, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with pink apples bloating at the same time, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released lowering to atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped reaching atmospheric with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared ion is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous bloating of cherries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and use the components with the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during milling, an extractor hood is used, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the black boots being swollen up, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood of the apple, and use the components with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of the bilimbi, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of strawberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped lowering to atmospheric with simultaneous expansion of the dye, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved e to atmospheric with simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of not less than 85% is reached, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped lowering to atmospheric with simultaneous bloating of blueberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure with the simultaneous expansion of the madrono, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure to atmospheric pressure with the simultaneous expansion of turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and using components with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared langsat is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping pressure to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and using components with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the kivano, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressure to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved f to atmospheric with the simultaneous expansion of chayotes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they release pressure to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared white boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of white boots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze it with sugar and add it to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge they are pressurized to atmospheric pressure with the eggplant expanding at once, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared physalis is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they are pressurized to atmospheric pressure while the physalis is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used with the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared papaya is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 papaya fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with the simultaneous expansion of the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, use the hood hood, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric with simultaneous expansion of barberry, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used hood yakon and the components used in the following proportion by mass to an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, use an extractor hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in a method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t pressure 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 sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

It is advisable to carry out the last specified operation at a pressure 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 sugar.

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

Prepared cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract of an icon and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same mennym swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 apricots fifty sugar fifty water before the release of the target product 1000 2. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared melon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously expansion of the melon, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, using the extraction hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 melon fifty sugar fifty water before the release of the target product 1000 3. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 benincase fifty sugar fifty water before the release of the target product 1000 4. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling lagenaria, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lagenaria fifty sugar fifty water before the release of the target product 1000 5. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure at the same time by expanding pumpkins, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using the hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pumpkin fifty sugar fifty water before the release of the target product 1000 6. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun uchivaniem grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 grape fifty sugar fifty water before the release of the target product 1000 7. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared swede is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time by swelling rutabaga, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using the extraction hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 swede fifty sugar fifty water before the release of the target product 1000 8. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time by persimmon bloating, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 persimmon fifty sugar fifty water before the release of the target product 1000 9. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time with the expansion of feijoa, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 feijoa fifty sugar fifty water before the release of the target product 1000 10. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 plums fifty sugar fifty water before the release of the target product 1000 11. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure at, heating to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time by swelling peaches, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using the extraction hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 peaches fifty sugar fifty water before the release of the target product 1000 12. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mango fifty sugar fifty water before the release of the target product 1000 13. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure ennym swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 loquat fifty sugar fifty water before the release of the target product 1000 15. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pears fifty sugar fifty water before the release of the target product 1000 16. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure TERM swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 scorzoner fifty sugar fifty water before the release of the target product 1000 17. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously nnym swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 daikon fifty sugar fifty water before the release of the target product 1000 18. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time th swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 yacon fifty sugar fifty water before the release of the target product 1000 19. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sunflower fifty sugar fifty water before the release of the target product 1000 20. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from one Belt swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 stachis fifty sugar fifty water before the release of the target product 1000 22. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 radish fifty sugar fifty water before the release of the target product 1000 23. A method of manufacturing a coffee seal, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 radish fifty sugar fifty water before the release of the target product 1000 24. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time th swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time mennym swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the temporary expansion of vegetable pepper, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extractor hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time ennym swelling of the carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 carrot fifty sugar fifty water before the release of the target product 1000 29. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of the root parsley, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric o with the simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, use the hood of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root celery fifty sugar fifty water before the release of the target product 1000 31. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with the simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 root parsnip fifty sugar fifty water before the release of the target product 1000 32. A method for the production of coffee ice cream, comprising preparing recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure by simultaneous swelling of the oat root, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, the hood is drawn, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 oat root fifty sugar fifty water before the release of the target product 1000 33. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 santol fifty sugar fifty water before the release of the target product 1000 34. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure at the same time nym swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pink apples are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s dnovremennym swelling pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time mennym swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time ennym swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time ennym swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pitanga fifty sugar fifty water before the release of the target product 1000 39. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 pepino fifty sugar fifty water before the release of the target product 1000 40. A method for the production of coffee ice cream, comprising preparing recipe components, mixing 40% fat cream, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while By studying blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using an extract of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, non-fat condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous sun by lingonberry cranberries, dried in the microwave field until a dry matter content of not less than 85% is reached, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 aonla fifty sugar fifty water before the release of the target product 1000 43. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time by expanding dogwood, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of Javanese apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using an extraction hood and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 unaby fifty sugar fifty water before the release of the target product 1000 48. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the temporary expansion of black boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 black boot fifty sugar fifty water before the release of the target product 1000 50. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from the same TERM swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric s by simultaneously swelling stellar apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 babaco fifty sugar fifty water before the release of the target product 1000 55. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure ennym swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure from one TERM swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared dye is dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while by dyeing the dyes, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using an extract of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cranberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while by cranberry drying, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, use the extract of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous sun with blueberries, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, using a hood extract, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of the red mombin, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 red mombin fifty sugar fifty water before the release of the target product 1000 61. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of Malay apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, use the hood of the apple, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure at the same time th swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 Kiwano fifty sugar fifty water before the release of the target product 1000 70. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from the same TERM swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while by drinking tea leaves, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using an extraction hood, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared watermelon peels are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of watermelon peels, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of large boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, use the hood hood, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by the temporary expansion of white boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 white boot fifty sugar fifty water before the release of the target product 1000 77. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure from the same TERM swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared tomatoes are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one TERM swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 eggplant fifty sugar fifty water before the release of the target product 1000 80. A method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the temporary expansion of yellow mombin, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and introduced into the mixture during freezing, the hood is drawn, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous sun by barberry irrigation, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using the extraction hood and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 barberry fifty sugar fifty water before the release of the target product 1000 84. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time by expanding cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, using an extract of the apple, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cherry fifty sugar fifty water before the release of the target product 1000 85. A method for the production of coffee ice cream, comprising preparing recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya. use the hood of the icon, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of coffee ice cream, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, potato starch, extract and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya used yakon hood and the components used in the following proportion by mass to an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 potato starch 13.5 hood hood 90 apples fifty sugar fifty water before the release of the target product 1000