RU2554412C1 - Coffee plombier ice cream production method (versions) - Google Patents

Abstract

FIELD: food industry.SUBSTANCE: recipe components for coffee plombier ice cream production are prepared. 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 milk chocolate glaze. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction 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, involving the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 apricots fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of the melon, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 melon fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 benincase fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lagenaria fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of the pumpkin, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pumpkin fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure while the grapes are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 grape fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swabbing the rutabaga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 swede fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, sat pressure is reduced to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 persimmon fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure with feijoa expanding at once, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 feijoa fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressurize to atmospheric pressure with simultaneous expansion of plums, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 plums fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 peaches fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 mango fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 actinidia fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 loquat fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, dried by convection 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 simultaneous expansion of pears, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pears fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, 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 chicory extract 90 potato starch 13.5 scorzoner fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 daikon fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure while the yacon is expanding, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 yacon fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while expanding the sunflower, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 sunflower fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 10 0 ° C, depressurize to atmospheric pressure while expanding Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 Jerusalem artichoke fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 stachis fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, sat they dilute the pressure to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and put into the mixture during freezing, 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 chicory extract 90 potato starch 13.5 radish fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 radish fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb they aspirate pressure to atmospheric pressure with simultaneous expansion of turnips, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, 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 chicory extract 90 potato starch 13.5 turnip fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 kohlrabi fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not lower e 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 vegetable pepper fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 beet fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 carrot fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 below 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 root parsley fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 e below 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 root celery fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 root parsnip fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not the same 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 oat root fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 santol fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 herring fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while pink apples bloat, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pink apples fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 rambutan fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pulasan fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pitanga fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 pepino fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, dump t to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 blueberries fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lingonberry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, sat they dilute the pressure to atmospheric pressure with the swelling of the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 aonla fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, sat pressure is increased to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 dogwood fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 sweet cherry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while javanese apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 javanese apples fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not heated below 100 ° C, depressurize to atmospheric pressure while expanding the cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 Cashew stalks fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection 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 unabi expansion at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 unaby fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until a solids content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 tamarillo fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 black boot fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 carambola fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not below 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 star apples fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 jambolan fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry it in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 bilimbi fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure with simultaneous expansion of the babako, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 babaco fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 acerola fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure with the simultaneous expansion of strawberries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 wild strawberries fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, is 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 the dye, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 krasnika fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch 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, dumped pressure to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 cranberry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous bloating of blueberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 blueberry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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 not the same 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 red mombin fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, they are cut by a mother, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is reduced to atmospheric pressure with the simultaneous expansion of mama, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 mom fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and put into the mixture during freezing, 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 chicory extract 90 potato starch 13.5 madrono fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 malay apples fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 mangosteen fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s pressure is released 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 milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lokuma fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 longan fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of the lychee, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lychee fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 langsat fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 Kiwano fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 squash fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, dumped pressure to atmospheric with the simultaneous expansion of chayotes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 chayotes fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, 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, depressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 zucchini fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, s they release pressure to atmospheric pressure with the simultaneous expansion of cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 cucumbers fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, relieve atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 watermelon peels fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large capsule, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurizing to atmospheric pressure with the large capsules expanding, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 big boot fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 white boot fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 sapodilla fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 tomatoes fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, 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, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 eggplant fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 physalis fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 papaya fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 yellow mombin fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 barberry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous expansion of cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 cherry fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the expansion of cherry plum, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 cherry plum fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressure is aspirated to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 quince fifty milk chocolate glaze 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, which involves preparing the recipe components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch 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, s depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or 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 cowboy, or a white cowboy, or a sapodilla, or Tomatoes, or eggplant, or physalis, or papaya, or yellow mombin, or barberry, or cherry, or cherry plum, or quince, or apples, depending on the size of the raw material, are cut and dried, if necessary, by convection to any intermediate moisture. The listed plant material in this case acquires a soft plastic consistency. Then the raw material is kept under pressure when heated to a temperature not lower than 100 ° C and depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch 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. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of apricots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 apricots fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening , characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with one temporary swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 melon fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 benincase fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of lagenaria, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 lagenaria fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with TERM swelling pumpkin, evaporated to dryness in a microwave field until a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 pumpkin fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously nnym swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 grape fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 swede fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with TERM swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 persimmon fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure neous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by temporary expansion of plums, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 plums fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of peaches, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 peaches fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with by the temporary expansion of mangoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 mango fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of actinidia, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the medlar, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with by the temporary expansion of pears, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of the scorzoner, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 scorzoner fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by the temporary expansion of the icon, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolnik 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 atmospheres with simultaneous swelling of the topsoil, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 sunflower fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is 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 о with simultaneous bloating of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 Jerusalem artichoke fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of stachis, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 stachis fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the temporary expansion of radishes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of the radish, it is dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 radish fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by means of temporary swelling of turnips, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheres th simultaneous swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of beets, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of carrots, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 root celery fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm swelling of the sphere while the root parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere Foot swelling while oat root finally dried in a microwave field until a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous expansion of santol, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by the temporary expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in 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, depressurized to atmosphere Foot swelling while pink apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric simultaneous swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of pulasan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the pitanga, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure by simultaneous expansion of pepino, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time by swelling blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure simultaneously with atmospheric pressure by swelling cowberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with with a temporary swelling of the aonles, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 aonla fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with by temporary expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric s by simultaneous bloating of cherries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese 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 atmosphere molecular while swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmosphere ernogo while swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with with a temporary unabi expansion, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 unaby fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheres th simultaneous swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of the carambola, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere molecular while swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of the jambolan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the bilimbi, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of the babako, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. A method for the production of coffee ice cream, which involves the preparation of prescription components, mixing cream of 40% fat, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s with simultaneous expansion of acerola, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. A method for the production of coffee ice cream, comprising preparing recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of strawberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure by swelling the dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously by expanding cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure simultaneously with bloated blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is 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 atmosphere Foot swelling while red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in 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, and the pressure is released to atmospheric pressure with with temporary swelling, mama, is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the madrono, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 reduced to atmospheric pressure. ernogo while swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of the mangosteen, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of turkish delight, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by temporary bloating, lychees are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is 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 s by simultaneous expansion of the langsate, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of the kivano, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 Kiwano fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with the simultaneous expansion of squash, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while by expanding the chayots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of zucchini, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of cucumbers, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmosphere Foot swelling while watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 watermelon peels fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is 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 atmosphere Foot swelling with simultaneous high Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot 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 of simultaneously swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 white boot fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of sapodilla, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is 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 with the simultaneous expansion of eggplant, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 eggplant fifty milk chocolate glaze 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of the physalis, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of papaya, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheres th simultaneous swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya 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 chicory extract 90 potato starch 13.5 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously by swelling barberry, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. A method for the production of coffee ice cream, which involves preparing the recipe components, mixing 40% cream, condensed milk with sugar, granulated sugar, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with blooming cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with by swelling with plum trees, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with one by the temporary expansion of quince, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, 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 chicory extract 90 potato starch 13.5 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. 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, chicory extract, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure by simultaneous expansion of apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 337.5 condensed milk with sugar 283.9 granulated sugar 10.1 chicory extract 90 potato starch 13.5 apples fifty milk chocolate glaze fifty water before the release of the target product 1000