RU2560242C1 - Method for production of "polyus" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

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

EFFECT: 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 for the production of ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instructions for the production of ice cream - M .: Agropromizdat, 1988, 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 Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared apricots are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while melon is swollen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared beninase is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the benincase, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lagenaria, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convection method to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried using a convective method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swabbing the swede, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while feijoa was expanded, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared peaches are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while peaches bloated, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidia is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of actinidia, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the medlar, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared pears are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pears, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the scorzoner, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while sweeping the daikon, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yacon is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while expanding the icon, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method until interstitial humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of topisolnik, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convection method until the specified humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of Jerusalem artichoke, dried in the microwave field until the dry matter content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared radish is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of radishes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the radish, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling turnips, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of beets, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared carrots are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of carrots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection method d intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsley, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of santol, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples bloated, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convection method full-time humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of rambutane, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared donut is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the ions, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming cherries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while javanese apples were expanded, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while unabi expanded, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tamarillo cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while tamarillo was swollen, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black boots are cut, dried by convection method until interstitial humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling black boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling carambola, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, dried by convective method until intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling stellar apples, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the bilimbi, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of the babako, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the acerola, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method until accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling strawberries, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared dye is convectively dried to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate moisture content spices, are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while blooming blueberries, dried in the microwave field until the solids content of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection method until humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the swelling of the madrono, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared turkish delight is cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared longan is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the longan, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared lychees are cut, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of the langsate, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared kiwano cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the kiwano, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared squash are cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swirling zucchini, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cucumbers are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared watermelon peels are cut, dried by convection method until moisture content, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large sapota is cut, dried by convection method until humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling large boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared white sapot is cut, dried by convection method until industrial daily humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture in the process milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the sapodilla, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, prepared tomatoes are cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of tomatoes, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared eggplant is cut, dried by convection method accurate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of eggplant, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, dried by convection method to an interval humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the physalis, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared papaya is cut, dried by convection method humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of papaya, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared barberry is dried by convection to an intermediate moisture durability, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of barberry, dried in the microwave field until the solids content of not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, dried by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swallowing cherry plums, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing , and the components are used in the following mass ratio with an accuracy of ± 2%:

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

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

3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved by the fact that in the Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract , granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared apples are cut, dried by convection method humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of apples, dried in the microwave field until the expanded expansion of apples, dried in the microwave field until the solids content is not less than 85%, glaze solid vegetable fat and contribute 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 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or 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 that ensures the liquid phase state of water and a slight temperature exceeding 100 ° C on the surface of plant materials for a time sufficient to completely warm the material to the specified temperature.

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

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

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

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

Claims (87)

1. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apricots are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding apricots, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. Method for the production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared benincase is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the lagenaria, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000 5. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling the grapes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. The production method of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the swede, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of persimmons, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared feijoa are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while feijoa is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling up the drains, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging 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, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. The production method of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mangoes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia is cut, dried by convection method to an intermediate humidity, and kept under pressure When heated to a temperature not lower than 100 ° С, the pressure is released to atmospheric pressure with the simultaneous expansion of actinidia, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared pears are cut, convectively dried to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. The production method of the Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner is cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of at least 100 ° C, pressure is reduced to atmospheric pressure while the scorzone is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon 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 sweeping the daikon, dry it in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topisolnik, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under yes when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared stachis is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. The method of production of Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. The method of production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the turnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kohlrabi is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared beets are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry them in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots 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 carrots, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, maintained under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convection to an intermediate humidity, withstand t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and components are used in the following ratio. mass with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared santol is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared herring is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding herring, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. Method for the production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch 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 for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming pink apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pulasan is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pitanga is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pepino, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling lingonberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared paste is cut, convectively dried to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the aonles, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of dogwood, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. The Polyus ice cream production method, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the cashew stalks, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, convectively dried to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding unabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. The production method of the Polyus ice cream, which involves the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° С, pressure is reduced to atmospheric pressure while tamarillo is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk, non-fat condensed milk, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared black boots are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. The Polyus ice cream production method, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° С, the pressure is released to atmospheric pressure while the jambolan is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the bilimbi, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with vegetable fat and put into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared acerola is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the acerola, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. Method for the production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared strawberries are cut, convectively dried to an intermediate humidity, and kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding strawberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. Method for the production of Polyus ice cream, which provides for the preparation of prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure with simultaneous expansion of the dye, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. The Polyus ice cream production method, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling blueberries, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding red mombin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, convectively dried to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling up mamema, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared madrono is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch 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, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and introduce into the mixture during freezing, and the components used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° С, the pressure is released 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 solid vegetable fat and introduced into the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared longan is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming lychee, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the langsate, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared kiwano is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. The method of production of ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk, sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch 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, depressurize to atmospheric pressure while expanding the squash, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure at roaring to a temperature of at least 100 ° C, depressurizing to atmospheric pressure while swelling the chayotes, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared zucchini are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the zucchini, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. Method for the production of Polyus ice cream, involving the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept for pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding watermelon peels, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared large sapphire is cut, dried by convective method to an intermediate humidity, kept for pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding large capsules, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared white capsule is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the white boots, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during freezing, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. Method for the production of Polyus ice cream, which involves preparing prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure When heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. The method of production of Polyus ice cream, which provides for the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared physalis is cut, dried by convection to an intermediate humidity, and kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared papaya is cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the papaya, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the yellow mombin, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. Method for the production of Polyus ice cream, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure at heating to a temperature not lower than 100 ° C, depressurizing to atmospheric pressure while swelling barberry, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherries are cut, convectively dried to an intermediate humidity, and kept under pressure m when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. The production method of ice cream "Polyus", which provides for the preparation of prescription components, mixing milk of 3.2% fat, peasant butter, condensed milk with sugar, whole milk, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convection method to an intermediate humidity, and kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swirling cherry plums, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. Method for the production of Polyus ice cream, which involves preparing prescription ingredients, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared quince is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the quince, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. The Polyus ice cream production method, which involves the preparation of prescription components, mixing 3.2% fat milk, peasant butter, condensed milk with sugar, whole milk powder, skimmed milk powder, chicory extract, granulated sugar, potato starch and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:
3.2% fat milk 405 peasant butter 72,2 condensed milk with sugar 90 whole milk powder 27 skimmed milk powder 14.8 chicory extract 90 granulated sugar 68,4 potato starch 22.5 apples fifty solid vegetable fat fifty water before the release of the target product 1000