RU2556345C1 - Method for production of "antarktida" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - vegetal raw materials cutting, drying by a convective method 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 milk-chocolate glaze. Then one mixes 3.2%-fat milk, unsalted butter, dry whole milk, dry defatted milk, invert syrup, potato starch, vanillin and drinking water. Then the mixture is pasteurised, homogenised, cooled and delivered for freezing. In the process of freezing one introduces glazed vegetal raw materials; then one performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method of producing ice cream "Antarctica", providing for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, S. 13-80).

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

This result is achieved by the fact that in the method of producing ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared lagenaria, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add it to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pumpkins, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while persimmon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the drains, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla 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 not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling actinidia, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry it in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla 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 for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, can withstand when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling santol, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the herring, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and potable water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while bloating pink apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry it in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated temperature to at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla is cut, dried by convection to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black boots, cut by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the babako, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared strawberries, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dye, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated temperature to a temperature of at least 100 ° C, depressurize to atmospheric pressure while cranberries are swollen, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the red mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, convective dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, we depressurize to atmospheric pressure while swelling the onion, we dry it in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and potable water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the kivano, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated temperature to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut the prepared large capsule, convection-dried to intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapote, cut by convection method to intermediate humidity, withstand pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sapodilla, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate humidity, is kept under pressure at evacuation to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convection-dried to intermediate humidity, kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure and heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots or cantaloupe, 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 topinambur, or Jerusalem artichoke, 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, silt and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big zaput, or a white zapot, or zapodilla, 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 depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

To prepare an invert syrup, the prescription amount of granulated sugar is poured with drinking water in a ratio by weight of 25:11 and inverted with wine-stone or citric acid for 45 ± 5 minutes in accordance with standard technology (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 14-15).

Prepared milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of benincase, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while swelling lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, gather pressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. Method for the production of ice cream "Antarctica", which includes the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while swabbing the rutabaga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The method of production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. The method of production of ice cream "Antarctica", which includes the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The method of production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The method of production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature e below 100 ° C, depressurize to atmospheric pressure while expanding the sunflower, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The method of production of ice cream "Antarctica", which includes the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding stachis, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. The method of production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with turnip swelling, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower e 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 milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of the root celery, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera Ura is not lower than 100 ° C, relieve atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure with simultaneous expansion of santol, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while rambutane is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure with simultaneous expansion of pepino, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve yvayut to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the dogwood, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. The method of production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to temperatures not lower than 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 milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure with simultaneous expansion of the babaco, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurizing to atmospheric pressure with the simultaneous expansion of wild strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. The method of production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. Method for the production of ice cream "Antarctica", which includes the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mamema, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature s is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° 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 milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. Method for the production of ice cream "Antarctica", which provides for the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared large capsule 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 large boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanilla and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared white sapote 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 white boots, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. Method for the production of ice cream "Antarctica", which involves the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not at 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the physalis, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the papaya, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. Method for the production of Antarctica ice cream, which provides for the preparation of recipe components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of e below 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling cherries, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. Method for the production of ice cream "Antarctica", involving the preparation of prescription components, mixing milk of 3.2% fat, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, unsalted butter, whole milk powder, skimmed milk powder, invert syrup, potato starch, vanillin and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 1 00 ° C, depressurize to atmospheric pressure while expanding the apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 180 unsalted butter 76,2 whole milk powder 85.5 skimmed milk powder 18.6 granulated sugar for invert syrup 108 potato starch 28,2 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000