RU2556362C1 - Method for production of "antarktida" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages recipe components preparation, whenever required - cutting of vegetal raw materials specified in the method versions, drying in a convective way till intermediate moisture content, maintenance under pressure under heating conditions till the temperature is no lower than 100°C, depressurisation to an atmospheric value with simultaneous swelling of the vegetal raw materials, additional drying in microwave field till dry substances content is no less than 85% and glazing with sugar. One performs mixing of 3.2%-fat milk, farm butter, dry whole milk, dry defatted milk, chicory extract, invert syrup, potato starch and drinking water, pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of ice-cream enriched with vegetal raw materials biologically active substances.

87 cl

Description

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

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

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 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, can withstand 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 at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 apricots fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon 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 melon, dry it in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 melon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 benincase fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lagenaria fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pumpkin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 grape fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling swede, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 swede fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared persimmons are 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 blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 persimmon fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 feijoa fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the drain, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 plums fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, maintained 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 peaches fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangoes are cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mango fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with actinidia swelling at the same time, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the components at the following ratio, ponents are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 actinidia fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, maintained 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 at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 loquat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pears are cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pears fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, whole milk invert, milk powder fat-free, extracts of chicory, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared scorzoner, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 scorzoner fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, can withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while sweeping the daikon, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 daikon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon 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 yacon, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 yacon fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the sunflower, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sunflower fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, withstanding they are pressed under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the Jerusalem artichoke is expanded, dried in the microwave field until the dry matter content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept for d 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 stachis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method to an intermediate humidity, kept for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept for d 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 sugar and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 radish fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are 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 expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 turnip fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 kohlrabi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, aged melt 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 vegetable pepper fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beets are 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 expanding the beets, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 beet fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 carrot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture in the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root parsley fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used during the next zerking, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root celery fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, in kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content was not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components were used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root parsnip fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the oat root, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 oat root fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, can withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 santol fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 herring fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convection to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pink apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding rambutane, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 rambutan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pulasan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, maintained 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pitanga fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino 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 pepino, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pepino fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared blueberries are 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 blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 blueberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared cranberries are 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 swelling the lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lingonberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonla 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 aonles, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 aonla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 dogwood fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sweet cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 javanese apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, milling, milling, packing and hardening according to the invention, prepared cashew stalks cut they are dried, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous bloating of cashew stalks, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and applied into the mixture during the freezing process, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Cashew stalks fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared unabi is cut, dried by convection to an intermediate humidity, kept for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 unaby fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling tamarillo, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 tamarillo fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 black boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection to an intermediate humidity, withstand t 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 carambola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared star apples are cut, dried by convective method to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 star apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 jambolan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, maintained 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 at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 bilimbi fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, can withstand d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 babaco fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, maintained 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 sugar and add to the mixture during freezing, and the components are used at the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 acerola fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to intermediate humidity, withstand t 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 at least 85%, glaze with sugar and add to the mixture during milling, and use the components when the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 wild strawberries fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the dyes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 krasnika fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are 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 cranberries expand, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cranberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are 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 blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 blueberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 red mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mother cut, dried by convection method to an intermediate humidity, kept for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mom fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convective method to an intermediate humidity, maintained 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 sugar and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 madrono fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convection to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 malay apples fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, withstand t 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 sugar and add to the mixture during milling, and use the components at the following ratio is used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mangosteen fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lokuma fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, can withstand d 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 sugar and add to the mixture during freezing, and the components are used at the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 longan fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees 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 lychee, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lychee fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, maintained 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 langsat fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method 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 Kiwano, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during milling, and use the following components weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Kiwano fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash are cut, convectively dried to an intermediate humidity, withstand t under pressure when heated to a temperature of at least 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 squash fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared chayotes are 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 blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 chayotes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, maintained 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 content is reached, dry in the microwave field until the dry matter content is at least 85%, glaze with sugar and add to the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 zucchini fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, withstand d 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cucumbers fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared watermelon peels are cut, convectively dried to an intermediate humidity, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 watermelon peels fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large cowl is cut, dried by convection to an intermediate moisture, they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 big boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white coat is cut, dried by convection to an intermediate humidity, withstand they are burnt under pressure when heated to a temperature not lower than 100 ° C, they are depressurized to atmospheric pressure while the white boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 white boot fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 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 it with sugar and add it to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sapodilla fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, can withstand d 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 tomatoes fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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, withstand t under pressure when heated to a temperature of at least 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 eggplant fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, maintained 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 physalis fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 for d pressure when heated to a temperature not lower than 100 ° 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 papaya fifty sugar fifty water before the release of the target product 1000

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

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 yellow mombin fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the barberry, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 barberry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cherry fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convection method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cherry plum fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while quince is expanded, dried in the microwave field until a solids content of at least 85% is reached, glaze with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 quince fifty sugar fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Antarctica ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are 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 expanding apples, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 apples fifty sugar fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root, or santol or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, or blueberries or cranberries, or aonlu, or dogwood, or cherries, or Javanese apples, or stalks of cashews, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or moms, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or tomatoes, silt and 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 dried by convective method 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 sugar.

To prepare an invert syrup, the prescription amount of granulated sugar is poured with drinking water in a weight ratio of 25:11 and inverted with tartaric 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, invert syrup, potato starch and drinking water are mixed in a recipe ratio, pasteurized, homogenized, cooled and sent to the freezer . Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. The method of production of ice cream "Antarctica", which includes the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling apricots, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 apricots fifty sugar fifty water before the release of the target product 1000 2. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures at a temperature of at least 100 ° C, relieve atmospheric pressure while melon is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 melon fifty sugar fifty water before the release of the target product 1000 3. The method of production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beninase is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 benincase fifty sugar fifty water before the release of the target product 1000 4. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of lagenaria, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lagenaria fifty sugar fifty water before the release of the target product 1000 5. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with pumpkin bloating, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pumpkin fifty sugar fifty water before the release of the target product 1000 6. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, relieve atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 grape fifty sugar fifty water before the release of the target product 1000 7. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with the swelling of rutabaga, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 swede fifty sugar fifty water before the release of the target product 1000 8. The method of production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 persimmon fifty sugar fifty water before the release of the target product 1000 9. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while feijoa is expanding, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 feijoa fifty sugar fifty water before the release of the target product 1000 10. The method of production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 plums fifty sugar fifty water before the release of the target product 1000 11. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while peaches are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 peaches fifty sugar fifty water before the release of the target product 1000 12. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skim milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of mangoes, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mango fifty sugar fifty water before the release of the target product 1000 13. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° С, depressurize to atmospheric pressure with actinidia swelling up, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 actinidia fifty sugar fifty water before the release of the target product 1000 14. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 loquat fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pears fifty sugar fifty water before the release of the target product 1000 16. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 scorzoner fifty sugar fifty water before the release of the target product 1000 17. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure while the daikon is swollen, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 daikon fifty sugar fifty water before the release of the target product 1000 18. The method of production of ice cream “Antarctica”, which includes the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 yacon fifty sugar fifty water before the release of the target product 1000 19. The method of production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topisolate is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sunflower fifty sugar fifty water before the release of the target product 1000 20. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 urine not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of stachis, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 stachis fifty sugar fifty water before the release of the target product 1000 22. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 radish fifty sugar fifty water before the release of the target product 1000 23. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the radish, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 radish fifty sugar fifty water before the release of the target product 1000 24. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while swelling turnips, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure while the beets are bloated, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 carrot fifty sugar fifty water before the release of the target product 1000 29. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, convectively dried to an intermediate humidity, kept under pressure when heated and 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 at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root celery fifty sugar fifty water before the release of the target product 1000 31. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated and 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 at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 root parsnip fifty sugar fifty water before the release of the target product 1000 32. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of santol, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 herring fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to temperatures 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pitanga fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of pepino, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, 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 not 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared ion is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of cornel, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 dogwood fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve pressure to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for temperatures not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated temperature not lower than 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Cashew stalks fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 unaby fifty sugar fifty water before the release of the target product 1000 48. The method of production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 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 sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 black boot fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ratios of at least 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 sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 carambola fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of Antarctica ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is at least 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 babaco fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, depressurize to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not e 100 ° C, depressurize to atmospheric pressure while cranberries expand, dry in the microwave field until the solids content is not less than 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, they are kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 red mombin fifty sugar 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, peasant butter, whole milk powder, skim milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of mamema, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of ice cream “Antarctica”, which involves the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing milk of 3.2% fat content of peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization , cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated for 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 sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of Turkish delight, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of the longan, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 longan fifty sugar fifty water before the release of the target product 1000 67. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, depressurize to atmospheric pressure with lychee bloating, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 lychee fifty sugar fifty water before the release of the target product 1000 68. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate moisture content, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during milling, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 langsat fifty sugar fifty water before the release of the target product 1000 69. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure while swelling the kivano, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are 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 the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 chayotes fifty sugar fifty water before the release of the target product 1000 72. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the zucchini, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of cucumbers, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of “Antarctica” ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until a solids content of at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. Method for the production of ice cream “Antarctica”, which involves the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large cowl is 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 large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of ice cream “Antarctica”, which involves the preparation of prescription components, mixing milk of 3.2% fat, butter, whole milk, dried milk, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures 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 sugar and add to the mixture during milling, and the components are used in the following ratio by weight with ± 2% accuracy:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of ice cream “Antarctica”, which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 Ura is not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 tomatoes fifty sugar fifty water before the release of the target product 1000 79. Method for the production of ice cream "Antarctica", which involves the preparation of prescription ingredients, mixing milk of 3.2% fat, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature ratios of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 eggplant fifty sugar fifty water before the release of the target product 1000 80. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 physalis fifty sugar fifty water before the release of the target product 1000 81. Method for the production of Antarctica ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure while expanding papaya, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 papaya fifty sugar fifty water before the release of the target product 1000 82. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of “Antarctica” ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when not heated below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of barberry, dry in the microwave field until the solids content is at least 85%, glaze with sugar 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 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 barberry fifty sugar 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, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of Antarctica ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° С, depressurize to atmospheric pressure with the quince swelling up, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 quince fifty sugar fifty water before the release of the target product 1000 87. Method for the production of Antarctica ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, whole milk powder, skimmed milk powder, chicory extract, invert syrup, potato starch 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 Ura is not lower than 100 ° C, relieve atmospheric pressure while expanding apples, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used with the following mass ratio with accuracy ± 2%:
3.2% fat milk 360 peasant butter 92.7 whole milk powder 45 skimmed milk powder 30.1 chicory extract 90 granulated sugar for invert syrup 108 potato starch 28,2 apples fifty sugar fifty water before the release of the target product 1000