RU2565939C1 - Method of ice cream production with xylite for diabetics (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to technology of ice cream production. The methods provides for preparation of formula components, if required, cutting, drying of vegetable stock, of the method specified in the versions, by convective method to intermediate moisture, soaking under pressure when heated to temperature not below 100°C, pressure discharge to atmospheric with simultaneous swelling of vegetable stock, additional drying in microwave field to achieve content of dry substances of at least 85% and glazing of solid vegetable fat, mixing of cream of 40% fat, unsalted butter, dry whole milk, dry nonfat milk, xylite, potato starch, vanillin and drinking water, pasteurisation, homogenisation, cooling, freezing, introduction of glazed vegetable stock in process of freezing, packing and tempering to produce finished product.

EFFECT: invention makes it possible to produce ice cream enriched with biologically active substances of vegetable stock, which has unique organoleptic properties due to popcorn consistency of vegetable stock introduced into its composition.

87 cl

Description

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

A known method of producing ice cream with xylitol for diabetics of ice cream, providing for the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, S. 13-116).

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

This result is achieved by the fact that in the method of producing ice cream with xylitol for diabetics of plombir, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water , pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared apricots 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 apricots, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, convectively dried to an intermediate humidity, kept under by heating by heating to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the melon, dry it in the microwave field until the solids content is not less than 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared benincase is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the benincase, dry in the microwave field until 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convection method to an intermediate humidity, withstand 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 milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lagenaria fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pumpkin, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pumpkins fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the grapes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared persimmons are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming persimmons, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with feijoa swelling, dry in the microwave field until the solids content is not less than 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the drain, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared peaches are cut, convectively dried to an intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding peaches, dry in the microwave field until the solids content is at least 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the mango, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding actinidia, 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, convectively dried to an intermediate humidity, can withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the medlar, dry in the microwave field until the solids content is not less than 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the pears, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the scorzoner, dry in the microwave field until 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared anchon is cut, convectively dried to an intermediate humidity, kept under by heating, to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared topisolnik is cut, convectively dried to an intermediate humidity, aged melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, 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 milling, and the components used in the following ratio by weight with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, withstanding t under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until the solids content is 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stachis, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the radish, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept for 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, convectively dried to an intermediate humidity, kept under by heating by heating 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection method to an intermediate humidity, maintained under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the kohlrabi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of vegetable pepper, 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 are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the beets, dry in the microwave field until the solids content is 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, the prepared carrots are cut, convectively dried to an intermediate humidity, can withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the carrots, dry in the microwave field until the solids content is at least 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convection to an intermediate moisture content, hold under pressure when heated to a temperature of at least 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 add to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root celery is cut, dried by convection method to an intermediate humidity, you kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the root celery, dried in the microwave field until the solids content was not less than 85%, glazed with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, you kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the root parsnip, dried in the microwave field until the solids content was not less than 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ±%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convection to an intermediate moisture content, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the oat root is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the santol, 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 are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring 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 herring, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared prepared pink apples are cut, dried by convective method to an intermediate humidity, aged they are pressurized when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is at least 85%, glazed with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, maintained 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection method to an intermediate humidity, can withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling pulasan, dry in the microwave field until the solids content is at least 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla 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 intermediate humidity, withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared ion 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 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 freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood 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 cornel, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate humidity, withstand under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, live under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until a dry matter content of at least 85% is reached, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, they are kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while the cashew stalks are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared unabi 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared tamarillo cut, convection-dried to intermediate moisture, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling tamarillo, dry in the microwave field until the solids content is 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convection method to intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry it in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared star apples are cut, convectively dried to an intermediate humidity, live under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dry it in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add it to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, can withstand 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the babako, dry in the microwave field until the solids content is not less than 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept for 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the dye, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while cranberries expand, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, convectively dried to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until the solids content is at least 85%, glazed with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla 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, depressurize to atmospheric pressure while swelling up mama, 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 at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the madrono, dry in the microwave field until the solids content is not less than 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared Malay apples are cut, convectively dried to an intermediate humidity, they are kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the Malay apples are expanded, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convection method to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the mangosteen, dry in the microwave field until the solids content is not less than 85%, glaze with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Turkish delight, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the longan, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared lychees are cut, convectively dried to an intermediate humidity, kept under 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, can withstand 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 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the Kiwano, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the squash, 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared chayotes are dried by convection method to an intermediate humidity, kept under pressure m when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling the chayotes, 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 at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini are cut, convectively dried to an intermediate humidity, can withstand under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding 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 in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the cucumbers, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with the simultaneous expansion of watermelon peels, dried in the microwave field until the solids content is at least 85%, glazed with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared large cowl is cut, dried by convection method to an intermediate humidity, aged they are pressurized when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared white sapote is cut, dried by convection method to an intermediate humidity, withstanding they are burnt under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while the white boots are expanded, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry it in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during freezing, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, according to the invention, prepared tomatoes are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the tomatoes, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, withstand under pressure, when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the eggplant, dry in the microwave field until the solids content is at least 85%, glaze with vegetable fat and add to the mixture during milling, and use the components in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, prepared physalis, cut, dried by convective method to an intermediate humidity, maintained under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the physalis, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, dried by convection method to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding the papaya, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection method to an intermediate humidity, withstand melt under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the barberry, 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 are used at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cherries are cut, dried by convection method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding cherries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during milling, and use the components at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, 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 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 freezing, and the components are used at the following mass ratio with an accuracy of ± 2%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convection method 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 quince, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000

The same result is achieved in that in a method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanilla and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept for d pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding apples, 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%:

40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000

The methods are implemented as follows. Prescription components are prepared according to traditional technology. Prepared apricots, or melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or 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 depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

Prepared cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water are mixed in a prescription ratio, pasteurized, homogenized, cooled and sent to the freezer. Glazed vegetable raw materials are also fed there in a prescription ratio. The resulting mixture is freezed, packaged and quenched to obtain the desired product.

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

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

Claims (87)

1. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots are sliced, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while expanding 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 apricots fifty solid vegetable fat fifty water before the release of the target product 1000 2. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize 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 freezing, and the components are used in the following ratio by weight with ± 2% accuracy:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 melon fifty solid vegetable fat fifty water before the release of the target product 1000 3. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling benincase, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 benincase fifty solid vegetable fat fifty water before the release of the target product 1000 4. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a pace atura not lower than 100 ° C, depressurize 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 camps fifty solid vegetable fat fifty water before the release of the target product 1000 5. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding the pumpkin, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pumpkin fifty solid vegetable fat fifty water before the release of the target product 1000 6. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not the same 100 ° C, relieve 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 with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 grape fifty solid vegetable fat fifty water before the release of the target product 1000 7. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 swede fifty solid vegetable fat fifty water before the release of the target product 1000 8. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature s not lower than 100 ° C, relieve 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 persimmon fifty solid vegetable fat fifty water before the release of the target product 1000 9. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera ry 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 added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 feijoa fifty solid vegetable fat fifty water before the release of the target product 1000 10. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of drains, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 plums fifty solid vegetable fat fifty water before the release of the target product 1000 11. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure while peaches are bloated, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 peaches fifty solid vegetable fat fifty water before the release of the target product 1000 12. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve atmospheric pressure with the 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mango fifty solid vegetable fat fifty water before the release of the target product 1000 13. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared actinidia is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with actinidia expanding at the same time, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 actinidia fifty solid vegetable fat fifty water before the release of the target product 1000 14. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the medlar, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 loquat fifty solid vegetable fat fifty water before the release of the target product 1000 15. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, depressurize to atmospheric pressure while swelling the pears, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pears fifty solid vegetable fat fifty water before the release of the target product 1000 16. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the scorzoner, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 scorzoner fifty solid vegetable fat fifty water before the release of the target product 1000 17. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure while swelling the daikon, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 daikon fifty solid vegetable fat fifty water before the release of the target product 1000 18. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s not lower than 100 ° C, depressurize to atmospheric pressure while expanding the icon, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 yacon fifty solid vegetable fat fifty water before the release of the target product 1000 19. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sunflower fifty solid vegetable fat fifty water before the release of the target product 1000 20. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature temperature not lower than 100 ° C, depressurize to atmospheric pressure while blooming Jerusalem artichoke, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Jerusalem artichoke fifty solid vegetable fat fifty water before the release of the target product 1000 21. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of stachis, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 stachis fifty solid vegetable fat fifty water before the release of the target product 1000 22. A method for the production of ice cream with xylitol for diabetics of ice cream, involving the preparation of prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature at a temperature of at least 100 ° C, relieve atmospheric pressure while expanding radishes, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 23. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the radish, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 radish fifty solid vegetable fat fifty water before the release of the target product 1000 24. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° C, relieve atmospheric pressure while swelling turnips, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 turnip fifty solid vegetable fat fifty water before the release of the target product 1000 25. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while swelling kohlrabi, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 kohlrabi fifty solid vegetable fat fifty water before the release of the target product 1000 26. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the expansion of vegetable pepper, dry in the microwave field until a solids content of at least 85% is reached, glaze with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 vegetable pepper fifty solid vegetable fat fifty water before the release of the target product 1000 27. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of beets, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 beet fifty solid vegetable fat fifty water before the release of the target product 1000 28. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, relieve 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 carrot fifty solid vegetable fat fifty water before the release of the target product 1000 29. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsley, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root parsley fifty solid vegetable fat fifty water before the release of the target product 1000 30. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature 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 add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root celery fifty solid vegetable fat fifty water before the release of the target product 1000 31. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 root parsnip fifty solid vegetable fat fifty water before the release of the target product 1000 32. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 oat root fifty solid vegetable fat fifty water before the release of the target product 1000 33. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with simultaneous expansion of santol, is dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 santol fifty solid vegetable fat fifty water before the release of the target product 1000 34. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 herring fifty solid vegetable fat fifty water before the release of the target product 1000 35. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while pink apples are bloated, dried in the microwave field until the solids content is 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 mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pink apples fifty solid vegetable fat fifty water before the release of the target product 1000 36. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared rambutan is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to tempera atura not lower than 100 ° C, depressurize to atmospheric pressure while rambutane is expanded, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 rambutan fifty solid vegetable fat fifty water before the release of the target product 1000 37. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of pulasan, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pulasan fifty solid vegetable fat fifty water before the release of the target product 1000 38. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while expanding the pitanga, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pitanga fifty solid vegetable fat fifty water before the release of the target product 1000 39. A method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of pepino, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 pepino fifty solid vegetable fat fifty water before the release of the target product 1000 40. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not 100 ° C, depressurize to atmospheric pressure while swelling blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 blueberries fifty solid vegetable fat fifty water before the release of the target product 1000 41. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while swelling lingonberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lingonberry fifty solid vegetable fat fifty water before the release of the target product 1000 42. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared aonla is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to a temperature at a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding the aonles, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 aonla fifty solid vegetable fat fifty water before the release of the target product 1000 43. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while expanding the cornel, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 dogwood fifty solid vegetable fat fifty water before the release of the target product 1000 44. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure while blooming cherries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sweet cherry fifty solid vegetable fat fifty water before the release of the target product 1000 45. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin 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, and kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while javanese apples are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 javanese apples fifty solid vegetable fat fifty water before the release of the target product 1000 46. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin 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 for temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Cashew stalks fifty solid vegetable fat fifty water before the release of the target product 1000 47. A method of producing ice cream with xylitol for diabetics of plombir, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared unabi is cut, dried by convective method to an intermediate humidity, and is kept under pressure when heated to a temperature ry 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 unaby fifty solid vegetable fat fifty water before the release of the target product 1000 48. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while tamarillo is swollen, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 tamarillo fifty solid vegetable fat fifty water before the release of the target product 1000 49. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black coat is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure while black boots are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 black boot fifty solid vegetable fat fifty water before the release of the target product 1000 50. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared carambola is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a pace ratios of at least 100 ° C, depressurize to atmospheric pressure while expanding the carambola, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 carambola fifty solid vegetable fat fifty water before the release of the target product 1000 51. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 star apples fifty solid vegetable fat fifty water before the release of the target product 1000 52. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling the jambolan, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 jambolan fifty solid vegetable fat fifty water before the release of the target product 1000 53. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure while swelling the bilimbi, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 bilimbi fifty solid vegetable fat fifty water before the release of the target product 1000 54. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature Ura is not lower than 100 ° C, relieve atmospheric pressure with simultaneous expansion of the babako, dried in the microwave field until the solids content is 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 babaco fifty solid vegetable fat fifty water before the release of the target product 1000 55. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, depressurize to atmospheric pressure while the acerola is expanded, dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 acerola fifty solid vegetable fat fifty water before the release of the target product 1000 56. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of wild strawberries, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 wild strawberries fifty solid vegetable fat fifty water before the release of the target product 1000 57. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye is convectively dried to an intermediate moisture content, is kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the dye, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 krasnika fifty solid vegetable fat fifty water before the release of the target product 1000 58. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while cranberries expand, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and added to the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cranberry fifty solid vegetable fat fifty water before the release of the target product 1000 59. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure while blooming blueberries, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 blueberry fifty solid vegetable fat fifty water before the release of the target product 1000 60. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while swelling the red mombin, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 red mombin fifty solid vegetable fat fifty water before the release of the target product 1000 61. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared by the mother is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature ry not lower than 100 ° C, relieve pressure to atmospheric pressure with the simultaneous expansion of mamema, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mom fifty solid vegetable fat fifty water before the release of the target product 1000 62. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours are not lower than 100 ° C, relieve atmospheric pressure with the simultaneous expansion of madrono, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 madrono fifty solid vegetable fat fifty water before the release of the target product 1000 63. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated for temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 malay apples fifty solid vegetable fat fifty water before the release of the target product 1000 64. A method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mangosteen is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the mangosteen, dried in the microwave field until the solids content is 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 mangosteen fifty solid vegetable fat fifty water before the release of the target product 1000 65. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of Turkish delight, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lokuma fifty solid vegetable fat fifty water before the release of the target product 1000 66. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure while expanding the longan, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 longan fifty solid vegetable fat fifty water before the release of the target product 1000 67. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lychees are cut, dried by convective method to intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° C, relieve pressure to atmospheric pressure while the lychee is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 lychee fifty solid vegetable fat fifty water before the release of the target product 1000 68. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to tempera tours not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the langsat, 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 langsat fifty solid vegetable fat fifty water before the release of the target product 1000 69. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure while swelling the kivano, is dried in the microwave field until the solids content is at least 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 Kiwano fifty solid vegetable fat fifty water before the release of the target product 1000 70. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of squash, dried in the microwave field until the solids content is not less than 85%, glazed with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 squash fifty solid vegetable fat fifty water before the release of the target product 1000 71. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower e 100 ° C, depressurize to atmospheric pressure while blooming the chayotes, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 chayotes fifty solid vegetable fat fifty water before the release of the target product 1000 72. A method for producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of 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 weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 zucchini fifty solid vegetable fat fifty water before the release of the target product 1000 73. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers are cut, dried by convective method to intermediate humidity, kept under pressure when heated to tempera urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of cucumbers, is dried in the microwave field until the solids content is 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cucumbers fifty solid vegetable fat fifty water before the release of the target product 1000 74. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon peels are cut, convectively dried to an intermediate humidity, and kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of watermelon peels, dry in the microwave field until the solids content is at least 85%, glaze with solid vegetable fat and add to the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 watermelon peels fifty solid vegetable fat fifty water before the release of the target product 1000 75. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large hood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures not lower than 100 ° C, depressurize to atmospheric pressure while large capsules are expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 big boot fifty solid vegetable fat fifty water before the release of the target product 1000 76. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription components, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white sapote is cut, dried by convective method to an intermediate moisture content, kept under pressure when heated to temperature not lower than 100 ° C, depressurize to atmospheric pressure while swelling white boots, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 white boot fifty solid vegetable fat fifty water before the release of the target product 1000 77. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure while swelling the sapodilla, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 sapodilla fifty solid vegetable fat fifty water before the release of the target product 1000 78. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of tomatoes, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 tomatoes fifty solid vegetable fat fifty water before the release of the target product 1000 79. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a pace ratios not lower than 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of eggplant, dry in the microwave field until the solids content is not less than 85%, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used in the following weight with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 eggplant fifty solid vegetable fat fifty water before the release of the target product 1000 80. A method for the production of ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature tours are not lower than 100 ° C, depressurize to atmospheric pressure while physalis is swollen, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 physalis fifty solid vegetable fat fifty water before the release of the target product 1000 81. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of papaya, is dried in the microwave field until the solids content is not less than 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 papaya fifty solid vegetable fat fifty water before the release of the target product 1000 82. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to t temperatures not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the 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 during freezing, and the components are used in the following ratio mass with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 yellow mombin fifty solid vegetable fat fifty water before the release of the target product 1000 83. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing cream of 40% fat, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry is dried by convective method to an intermediate humidity, is kept under pressure when heated to a temperature not below 100 ° C, depressurize to atmospheric pressure with the simultaneous expansion of barberry, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with solid vegetable fat and put into the mixture during freezing, and the components are used with the following weight ratio with accuracy ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 barberry fifty solid vegetable fat fifty water before the release of the target product 1000 84. A method of manufacturing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ry 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 freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cherry fifty solid vegetable fat fifty water before the release of the target product 1000 85. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature ry at least 100 ° C, depressurize to atmospheric pressure while swirling cherry plum, dry in the microwave field until the solids content is at least 85%, glaze with 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%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 cherry plum fifty solid vegetable fat fifty water before the release of the target product 1000 86. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to temperatures s is not lower than 100 ° C, relieve atmospheric pressure while quince is expanded, dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 quince fifty solid vegetable fat fifty water before the release of the target product 1000 87. A method of producing ice cream with xylitol for diabetics of ice cream, which involves preparing prescription ingredients, mixing 40% cream, unsalted butter, whole milk powder, skimmed milk powder, xylitol, potato starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature urine is not lower than 100 ° C, depressurizes to atmospheric pressure with the simultaneous expansion of apples, is dried in the microwave field until the solids content is at least 85%, glazed with solid vegetable fat and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
40% cream 225 unsalted butter 36 whole milk powder 61.2 skimmed milk powder 40.5 xylitol 137.8 potato starch 13.5 vanillin 0.1 apples fifty solid vegetable fat fifty water before the release of the target product 1000