RU2557212C1 - Method for production of "snezhinka" dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: recipe components are prepared. Whenever required, vegetal raw materials are cut and dried. Drying is performed in a convective way till intermediate moisture content. Then the raw materials are maintained under heating conditions till the temperature is no lower than 100°C and depressurised to an atmospheric value with simultaneous swelling of the vegetal raw materials. One performs additional drying of raw materials in the microwave field till dry substances content is equal to no less than 85% and glazing with milk glaze. Then one mixes 3.2%-fat milk, dry defatted milk, sugar sand, maize starch, vanillin and drinking water. One performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing. One performs packing and hardening to produce the target product.

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

87 cl

Description

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

A known method of producing ice cream "Snezhinka" milk, involving the preparation of prescription components, mixing milk of 3.2% fat, skimmed milk, granulated sugar, corn starch, vanillin 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apricots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with the simultaneous expansion of the melon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of benincase, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressure is aspirated to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping They apply the pressure to atmospheric pressure with the simultaneous expansion of the pumpkin, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the rutabaga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they are pressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of feijoa, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they apply pressure to atmospheric pressure with simultaneous expansion of the plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of peaches, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they apply pressure to atmospheric pressure with the simultaneous expansion of mangoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of actinidia, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge they pressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping They apply pressure to atmospheric pressure while swelling the pears, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the scoronzer swelling up, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the daikon, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared I am cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared topisolnik, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of stachis, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of radish, dry in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of turnips, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with simultaneous expansion of kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared vegetable pepper is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put 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 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the beets, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of carrots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, depressurize to atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared root celery, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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, kept under pressure when heated to a temperature not lower 100 ° С, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° , Depressurized to atmospheric pressure with simultaneous swelling oat root finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of santol, is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of herring, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° , Depressurized to atmospheric pressure with simultaneous swelling rosy apple, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly pressurize to atmospheric pressure with the simultaneous expansion of rambutane, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of pulasan, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while expanding the pitanga, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of pepino, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped ix to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they apply pressure to atmospheric pressure with the simultaneous swelling of the aonles, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of dogwood, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while expanding the Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared unabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping they apply pressure to atmospheric pressure with unabi expansion at the same time, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared black coat, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel pressurize to atmospheric pressure with the simultaneous expansion of carambola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put 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 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of the jambolan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the bilimbi, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the babaco, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with at the same time expanding the acerola, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressure is aspirated to atmospheric pressure with the simultaneous expansion of strawberries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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, pressure is released of to atmospheric while swelling cranberry, finally dried in a microwave field until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° , Depressurized to atmospheric pressure with simultaneous swelling red spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut by a mother, cut by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of mamema, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° С, depressurize to atmospheric pressure with the simultaneous expansion of Malay apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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 intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of turkish delight, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with simultaneous expansion of the langsate, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut prepared kiwano, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of the Kiwano, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of squash, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing 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, pressure is released of to atmospheric while swelling Chayotes, finally dried in a microwave field until a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure with the simultaneous expansion of zucchini, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° , Depressurized to atmospheric pressure with simultaneous swelling watermelon peel, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared large capsule, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° , Depressurized to atmospheric pressure with simultaneous swelling large Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapot is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, brasyvayut to atmospheric pressure with simultaneous swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared sapodilla, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of tomatoes, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb pressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge pressurize to atmospheric pressure while swelling the physalis, dry it in the microwave field until the solids content is at least 85%, glaze with milk glaze and add it to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of the yellow mombin, dry in the microwave field until the solids content is at least 85%, glaze with milk glaze and put 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 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped yes Leniye to atmospheric pressure with simultaneous swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping they apply pressure to atmospheric pressure with the bloating of cherries, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping They apply pressure to atmospheric pressure with simultaneous expansion of cherry plum, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping pressure to atmospheric pressure with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges pressure to atmospheric pressure with simultaneous expansion of apples, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

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

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

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

Claims (87)

1. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one Belt swelling apricots, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 apricots fifty milk glaze fifty water before the release of the target product 1000 2. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at the same time nnym swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 melon fifty milk glaze fifty water before the release of the target product 1000 3. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with one temporary swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 benincase fifty milk glaze fifty water before the release of the target product 1000 4. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with one temporary swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lagenaria fifty milk glaze fifty water before the release of the target product 1000 5. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time ennym swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pumpkin fifty milk glaze fifty water before the release of the target product 1000 6. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by swelling of the grapes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 grape fifty milk glaze fifty water before the release of the target product 1000 7. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin 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 not lower than 100 ° C, relieve pressure to atmospheric from the same mennym swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 swede fifty milk glaze fifty water before the release of the target product 1000 8. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same time ennym swelling persimmon finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 persimmon fifty milk glaze fifty water before the release of the target product 1000 9. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same mennym swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 feijoa fifty milk glaze fifty water before the release of the target product 1000 10. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin 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 not lower than 100 ° C, relieve pressure to atmospheric from the same time swelling plums, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze 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 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 plums fifty milk glaze fifty water before the release of the target product 1000 11. Method for the production of Snezhinka ice cream milk, which involves the preparation of recipe components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, relieve pressure from atmospheric pressure peach belt expansion, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze 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 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 peaches fifty milk glaze fifty water before the release of the target product 1000 12. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time by varying the expansion of mangoes, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mango fifty milk glaze fifty water before the release of the target product 1000 13. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin 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 not lower than 100 ° C, relieve pressure to atmospheric with one by temporary expansion of actinidia, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 actinidia fifty milk glaze fifty water before the release of the target product 1000 14. Method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one by belt expansion of the medlar, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 loquat fifty milk glaze fifty water before the release of the target product 1000 15. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin 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 of at least 100 ° C, relieve pressure to atmospheric from the same time by swelling of pears, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pears fifty milk glaze fifty water before the release of the target product 1000 16. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, 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 not lower than 100 ° C, relieve pressure to atmospheric with one by temporary swelling of the scorzoner, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 scorzoner fifty milk glaze fifty water before the release of the target product 1000 17. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling of the daikon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 daikon fifty milk glaze fifty water before the release of the target product 1000 18. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure swelling of the icon, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 yacon fifty milk glaze fifty water before the release of the target product 1000 19. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sunflower fifty milk glaze fifty water before the release of the target product 1000 20. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure by the temporary bloating of Jerusalem artichoke, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Jerusalem artichoke fifty milk glaze fifty water before the release of the target product 1000 21. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling of stachis, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 stachis fifty milk glaze fifty water before the release of the target product 1000 22. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by varying the expansion of radishes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 23. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling of the radish, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 radish fifty milk glaze fifty water before the release of the target product 1000 24. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure swelling turnips, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 turnip fifty milk glaze fifty water before the release of the target product 1000 25. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure from one temporary swelling of kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 kohlrabi fifty milk glaze fifty water before the release of the target product 1000 26. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s with the simultaneous expansion of vegetable pepper, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 vegetable pepper fifty milk glaze fifty water before the release of the target product 1000 27. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling the beets, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 beet fifty milk glaze fifty water before the release of the target product 1000 28. Method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one by the bloating of carrots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 carrot fifty milk glaze fifty water before the release of the target product 1000 29. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure th root swelling while parsley, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root parsley fifty milk glaze fifty water before the release of the target product 1000 30. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres th simultaneous swelling celeriac, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root celery fifty milk glaze fifty water before the release of the target product 1000 31. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheres th root swelling while parsnip, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 root parsnip fifty milk glaze fifty water before the release of the target product 1000 32. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous swelling of the oat root, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 oat root fifty milk glaze fifty water before the release of the target product 1000 33. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling of Santola, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 santol fifty milk glaze fifty water before the release of the target product 1000 34. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by varying the expansion of herring, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 herring fifty milk glaze fifty water before the release of the target product 1000 35. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with pink apples bloating, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pink apples fifty milk glaze fifty water before the release of the target product 1000 36. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from one temporary expansion of rambutan, dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 rambutan fifty milk glaze fifty water before the release of the target product 1000 37. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by pulsan belt expansion, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pulasan fifty milk glaze fifty water before the release of the target product 1000 38. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure to one by belt expansion of the pitanga, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pitanga fifty milk glaze fifty water before the release of the target product 1000 39. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling with pepino, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 pepino fifty milk glaze fifty water before the release of the target product 1000 40. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous spuchivaniem blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 blueberries fifty milk glaze fifty water before the release of the target product 1000 41. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by swelling lingonberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lingonberry fifty milk glaze fifty water before the release of the target product 1000 42. A method for the production of Snezhinka ice cream milk, which involves the preparation of recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling, the aonles are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 aonla fifty milk glaze fifty water before the release of the target product 1000 43. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by varying dogwood expansion, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 dogwood fifty milk glaze fifty water before the release of the target product 1000 44. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by the bloating of sweet cherries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sweet cherry fifty milk glaze fifty water before the release of the target product 1000 45. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric while swelling cynomolgus apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk icing and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 javanese apples fifty milk glaze fifty water before the release of the target product 1000 46. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric of simultaneously swelling peduncles cashew finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Cashew stalks fifty milk glaze fifty water before the release of the target product 1000 47. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time with unabi expansion, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 unaby fifty milk glaze fifty water before the release of the target product 1000 48. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by temporary swelling of tamarillo, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 tamarillo fifty milk glaze fifty water before the release of the target product 1000 49. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s by simultaneous expansion of black boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 black boot fifty milk glaze fifty water before the release of the target product 1000 50. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by the temporary expansion of carambola, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 carambola fifty milk glaze fifty water before the release of the target product 1000 51. Method for the production of Snezhinka ice cream milk, involving the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stellar apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric while swelling star apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 star apples fifty milk glaze fifty water before the release of the target product 1000 52. A method for the production of Snezhinka milk ice cream, comprising preparing recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with one by temporary swelling of the jambolan, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 jambolan fifty milk glaze fifty water before the release of the target product 1000 53. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure from one with bilimbi swelling, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 bilimbi fifty milk glaze fifty water before the release of the target product 1000 54. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling of a babako, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 babaco fifty milk glaze fifty water before the release of the target product1000 55. A method for the production of Snezhinka ice cream milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure to one with acerola swelling, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 acerola fifty milk glaze fifty water before the release of the target product 1000 56. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with one by the temporary expansion of strawberries, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 wild strawberries fifty milk glaze fifty water before the release of the target product 1000 57. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous by swelling of the dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 krasnika fifty milk glaze fifty water before the release of the target product 1000 58. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous puchivaniem cranberry, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cranberry fifty milk glaze fifty water before the release of the target product 1000 59. Method for the production of Snezhinka ice cream dairy, involving the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous by bloating blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 blueberry fifty milk glaze fifty water before the release of the target product 1000 60. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric with simultaneous expansion of the red mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 red mombin fifty milk glaze fifty water before the release of the target product 1000 61. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time by swelling up mama, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mom fifty milk glaze fifty water before the release of the target product 1000 62. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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 of at least 100 ° C, relieve atmospheric pressure from one Madrono belt swelling, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 madrono fifty milk glaze fifty water before the release of the target product 1000 63. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric of simultaneously swelling Malay apple, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 malay apples fifty milk glaze fifty water before the release of the target product 1000 64. A method for the production of Snezhinka ice cream milk, which involves the preparation of recipe components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with one by the temporary expansion of the mangosteen, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 mangosteen fifty milk glaze fifty water before the release of the target product 1000 65. A method for the production of Snezhinka ice cream milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling the Turkish delight, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lokuma fifty milk glaze fifty water before the release of the target product 1000 66. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling expansion of the longan, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 longan fifty milk glaze fifty water before the release of the target product 1000 67. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychee is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure simultaneously with atmospheric pressure by swelling, lychees are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 lychee fifty milk glaze fifty water before the release of the target product 1000 68. Method for the production of “Snezhinka” ice cream for milk, involving the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by belt expansion of the langsate, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 langsat fifty milk glaze fifty water before the release of the target product 1000 69. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, relieve pressure from atmospheric pressure by swelling of a kivano, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 Kiwano fifty milk glaze fifty water before the release of the target product 1000 70. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, 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 of at least 100 ° C, relieve pressure to atmospheric with one by temporary expansion of squash, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 squash fifty milk glaze fifty water before the release of the target product 1000 71. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous puchivaniem Chayotes, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of 2% ±:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 chayotes fifty milk glaze fifty water before the release of the target product 1000 72. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by the continuous expansion of zucchini, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 zucchini fifty milk glaze fifty water before the release of the target product 1000 73. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same by swelling of cucumbers, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cucumbers fifty milk glaze fifty water before the release of the target product 1000 74. Method for the production of Snezhinka milk ice cream, which involves preparing prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of watermelon peels, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 watermelon peels fifty milk glaze fifty water before the release of the target product 1000 75. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous expansion of large boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 big boot fifty milk glaze fifty water before the release of the target product 1000 76. A method for the production of Snezhinka milk ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white bonnet is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s dnovremennym swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, breast glazed with glaze and is introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 white boot fifty milk glaze fifty water before the release of the target product 1000 77. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by temporary swelling of sapodilla, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 sapodilla fifty milk glaze fifty water before the release of the target product 1000 78. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same by swelling of tomatoes, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 tomatoes fifty milk glaze fifty water before the release of the target product 1000 79. A method for the production of Snezhinka milk ice cream, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with one by the temporary expansion of eggplants, dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 eggplant fifty milk glaze fifty water before the release of the target product 1000 80. Method for the production of Snezhinka ice cream milk, which involves the preparation of recipe components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve atmospheric pressure from one by belt bloating of physalis, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 physalis fifty milk glaze fifty water before the release of the target product 1000 81. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling of papaya, it is dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 papaya fifty milk glaze fifty water before the release of the target product 1000 82. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric s by simultaneous expansion of the yellow mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 yellow mombin fifty milk glaze fifty water before the release of the target product 1000 83. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by swelling barberry, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 barberry fifty milk glaze fifty water before the release of the target product 1000 84. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin 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 not lower than 100 ° C, relieve pressure to atmospheric from the same time by swelling of cherries, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cherry fifty milk glaze fifty water before the release of the target product 1000 85. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling with plum, plums are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 cherry plum fifty milk glaze fifty water before the release of the target product 1000 86. Method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin 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 not lower than 100 ° C, relieve pressure at atmospheric pressure by swelling quinces, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 quince fifty milk glaze fifty water before the release of the target product 1000 87. A method for the production of Snezhinka ice cream milk, which involves the preparation of prescription components, mixing 3.2% fat milk, skim milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure by swelling of apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 apples fifty milk glaze fifty water before the release of the target product 1000