RU2555158C1 - Method for production of low-fat ice cream with sorbitol for diabetics (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared at the following weight ratio with accuracy of ±2%: defatted milk - 584.1; dry whole milk - 36; dry defatted milk - 37.1; sorbitol - 154.8; gelatine - 3.6; vanillin - 0.1; vegetal raw materials - 50; solid vegetal fat - 50; water till the target product is equal to 1000. The prepared vegetal raw materials specified in the method versions, are, whenever required, cut and dried in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying in the microwave field till dry substances content is equal to no less than 85% and glazing with solid vegetal fat. Prepared defatted milk, dry whole milk, dry defatted milk, sorbitol, gelatine, vanillin and drinking water are mixed at a recipe ratio, pasteurised, homogenised, cooled and delivered into the freezer with addition of the glazed vegetal raw materials. The produced mixture is frozen, packaged and hardened to produce the target product.

EFFECT: production of ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

Description

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

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

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

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared melon is 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 expanding the melon, dry it in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° С, depressurizes to atmospheric pressure with the simultaneous expansion of beninase, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while swelling the rutabaga, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 e below 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not heated below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 temperatures s is not lower than 100 ° С, depressurizes to atmospheric pressure while actinidia is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 an intermediate humidity, kept under pressure when heated to a temperature atura not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not heated below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not below 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 tours not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 temperature not lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to an intermediate moisture content, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not lower than 100 ° С, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 е lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 e below 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of pepino, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 not heated below 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 heated to the temperature is not lower than 100 ° С, depressurizes to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 ratios of at least 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 temperatures s not lower than 100 ° С, depressurize to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babaco, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 ° С, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 pace atura not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure when not heated below 100 ° С, pressure is reduced to atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 e below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 temperatures s is not lower than 100 ° С, depressurizes to atmospheric pressure with simultaneous expansion of the mangosteen, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 an intermediate humidity, kept under pressure when heated to a temperature of below 100 ° C, depressurize to atmospheric pressure while expanding the turkish delight, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 е lower than 100 ° С, depressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° С, relieve atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 e below 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 below 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 temperatures s not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin 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 e below 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

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

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, prepared apples are 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 expanding the apples, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:

skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or 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 nod or squash, or chayote, or zucchini , or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or t Omata, 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, if necessary, cut and dry 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 the pressure is released to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

1. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at mospheric with simultaneous expansion of apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Black with the simultaneous expansion of melons, dried in the microwave field until the dry matter content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmospheric with simultaneous swelling of benincase, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmospheric with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere farm with a simultaneous expansion of pumpkins, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric о with simultaneous swelling of the grapes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared swede is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure sphere with the simultaneous expansion of rutabaga, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ferry with simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spheral with simultaneous expansion of feijoa, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared peaches are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription ingredients, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to tmosfernogo while swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric with simultaneous bloating of Jerusalem artichoke, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling stahisa while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared kohlrabi is cut, dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved to a atmo- spheric while swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of vegetable pepper, it is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to at osfernogo while swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the root celery, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the root parsnip, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric while swelling the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling sandoricum koetjape while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous bloating of pink apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that 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, depressurized to atm of sphere swelling while pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared lingonberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric of simultaneously swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared donut 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 aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous expansion of Javanese apples, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. Method for the production of ice cream with sorbitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped to atmospheric temperature with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere Fernie while swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of ice cream with sorbitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with simultaneous expansion of black boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric temperature with simultaneous expansion of star apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to at osfernogo while swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to tmosfernogo while swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared dye is dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric of simultaneously swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cranberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with simultaneous expansion of cranberries, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric of simultaneously swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared Malay apples are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped down to atmospheric with the simultaneous expansion of Malay apples, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atm of sphere swelling while Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to at osfernogo while swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling nods while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared squash is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared chayotes are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atm of sphere swelling while cucumber, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with the simultaneous expansion of watermelon peels, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while high swelling Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared white sapote is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure Outside of simultaneously swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method of producing ice cream with sorbitol for non-fat diabetics, comprising preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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, depressurized to atm of sphere swelling while tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to tmosfernogo while swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. Method for the production of ice cream with sorbitol for non-fat diabetics, which includes preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. Method for the production of ice cream with sorbitol for non-fat diabetics, involving the preparation of prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of the yellow mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric of simultaneously swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherry is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere ernogo while swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. Method for the production of ice cream with sorbitol for non-fat diabetics, which involves preparing prescription components, mixing skim milk, whole milk powder, skim milk powder, sorbitol, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized the fact that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed solid vegetable fat and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 584.1 whole milk powder 36 skimmed milk powder 37.1 sorbitol 154.8 gelatin 3.6 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000