RU2573311C1 - Method for production of "belosnezhka" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

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

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

87 cl

Description

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

A known method for the production of ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening (Technological instructions for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved in that in the method for the production of ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to invented prepared apricots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure spherical with the simultaneous expansion of apricots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling melons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling pumpkin, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling grapes, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling persimmon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared plums are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared peaches are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmosphere ernogo while swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared actinidium is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared pears are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared daikon is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling yakon, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous swelling of the sunflower, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to tmosfernogo while swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere molecular while swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to at osfernogo while swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling vegetable pepper, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm of sphere swelling while carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped up to atmospheric with simultaneous expansion of the root parsley, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of the root celery, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released up to atmospheric with simultaneous expansion of the root parsnip, it is dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric while swelling the oat root, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric with the simultaneous bloating of pink apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to at osfernogo with simultaneous swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling pulasan while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric with the simultaneous bloating of blueberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lingonberries are dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling cranberries, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm of sphere swelling while cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is relieved e to atmospheric with the simultaneous expansion of Javanese apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cashew stalks are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric temperature with simultaneous bloating of cashew stalks, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared unabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure ernogo while swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared black sapphire is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling Diospyros nigra, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared star apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure released e to atmospheric with simultaneous expansion of star apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling averrhoa bilimbi while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared babako is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared strawberries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared dye is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling Krasniki, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by a convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s with simultaneous expansion of cranberries, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric while swelling blueberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with simultaneous expansion of the red mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, prepared by mom cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure ernogo while swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released down to atmospheric with the simultaneous expansion of Malay apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared langsat is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm of sphere swelling Lansium Parasiticum while, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie nods while swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to a atmo- spheric while swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric s with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atm of sphere swelling while courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure Fernie while swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of watermelon peels, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of large boots, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared white capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside while swelling white Zapote, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared eggplants are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to a atmo- spheric while swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atm of sphere swelling while Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized Outside of simultaneously swelling yellow spondias, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric while swelling barberry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmosphere ernogo while swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere ernogo while swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmosphere molecular while swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000

The same result is achieved by the fact that in the method of producing Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure Fernie while swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

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

Prepared skim milk, skim milk powder, granulated sugar, gelatin, 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. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared apricots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m apricots, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apricots fifty milk chocolate glaze fifty water before the release of the target product 1000 2. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared melon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of smoke and finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 melon fifty milk chocolate glaze fifty water before the release of the target product 1000 3. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, filling and hardening, characterized in that the prepared benincase cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Beninases are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 benincase fifty milk chocolate glaze fifty water before the release of the target product 1000 4. The method of production of ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared lagenarium cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion lagenarium, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lagenaria fifty milk chocolate glaze fifty water before the release of the target product 1000 5. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pumpkin cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of t kvy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pumpkin fifty milk chocolate glaze fifty water before the release of the target product 1000 6. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared grapes dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of grapes and, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 grape fifty milk chocolate glaze fifty water before the release of the target product 1000 7. A method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared swede cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion ryukvy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 swede fifty milk chocolate glaze fifty water before the release of the target product 1000 8. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared persimmon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion x rmy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 persimmon fifty milk chocolate glaze fifty water before the release of the target product 1000 9. A method for the production of Snow White ice cream, which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feijoa cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion eyhoa, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 feijoa fifty milk chocolate glaze fifty water before the release of the target product 1000 10. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared plums cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with shower, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 plums fifty milk chocolate glaze fifty water before the release of the target product 1000 11. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared peaches cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 peaches fifty milk chocolate glaze fifty water before the release of the target product 1000 12. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared mango cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m ango, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mango fifty milk chocolate glaze fifty water before the release of the target product 1000 13. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared actinidia cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling Actinidia it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 actinidia fifty milk chocolate glaze fifty water before the release of the target product 1000 14. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared medlar cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 loquat fifty milk chocolate glaze fifty water before the release of the target product 1000 15. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared pears cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of g rush, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pears fifty milk chocolate glaze fifty water before the release of the target product 1000 16. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared scorzoner cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling Scorzonera it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 scorzoner fifty milk chocolate glaze fifty water before the release of the target product 1000 17. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared daikon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion daikon, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 daikon fifty milk chocolate glaze fifty water before the release of the target product 1000 18. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared yacon cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of yak it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yacon fifty milk chocolate glaze fifty water before the release of the target product 1000 19. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sunflower cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion vaniem topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sunflower fifty milk chocolate glaze fifty water before the release of the target product 1000 20. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Jerusalem artichoke cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion iem artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Jerusalem artichoke fifty milk chocolate glaze fifty water before the release of the target product 1000 21. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stachis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion stachis, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 stachis fifty milk chocolate glaze fifty water before the release of the target product 1000 22. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of p edis, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 23. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared radish cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion radishes, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 radish fifty milk chocolate glaze fifty water before the release of the target product 1000 24. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared turnips cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion powders, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 turnip fifty milk chocolate glaze fifty water before the release of the target product 1000 25. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared kohlrabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 kohlrabi fifty milk chocolate glaze fifty water before the release of the target product 1000 26. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with vegetable pepper, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 vegetable pepper fifty milk chocolate glaze fifty water before the release of the target product 1000 27. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skimmed milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that it is prepared the beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion beets are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 beet fifty milk chocolate glaze fifty water before the release of the target product 1000 28. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared carrots cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carrot fifty milk chocolate glaze fifty water before the release of the target product 1000 29. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous sun by parsing root parsley, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsley fifty milk chocolate glaze fifty water before the release of the target product 1000 30. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root chopped celery, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous by knotting the root celery, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root celery fifty milk chocolate glaze fifty water before the release of the target product 1000 31. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared root the parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by knotting the root parsnip, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 root parsnip fifty milk chocolate glaze fifty water before the release of the target product 1000 32. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared oat the root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by oat root, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 oat root fifty milk chocolate glaze fifty water before the release of the target product 1000 33. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared santol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion santola, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 santol fifty milk chocolate glaze fifty water before the release of the target product 1000 34. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared herring cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with Alaka, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 herring fifty milk chocolate glaze fifty water before the release of the target product 1000 35. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pink apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with the help of pink apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pink apples fifty milk chocolate glaze fifty water before the release of the target product 1000 36. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared rambutan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion m rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 rambutan fifty milk chocolate glaze fifty water before the release of the target product 1000 37. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pulasan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pulasan fifty milk chocolate glaze fifty water before the release of the target product 1000 38. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared feeding cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pitanga fifty milk chocolate glaze fifty water before the release of the target product 1000 39. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared pepino cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion pepino, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 pepino fifty milk chocolate glaze fifty water before the release of the target product 1000 40. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, filling and hardening, characterized in that the prepared blueberries dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling blueberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberries fifty milk chocolate glaze fifty water before the release of the target product 1000 41. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lingonberries dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of lingonberry and, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lingonberry fifty milk chocolate glaze fifty water before the release of the target product 1000 42. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared aonlu cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 aonla fifty milk chocolate glaze fifty water before the release of the target product 1000 43. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cornel cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion to strength, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 dogwood fifty milk chocolate glaze fifty water before the release of the target product 1000 44. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cherry, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sweet cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 45. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared Javanese apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by drinking Javanese apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 javanese apples fifty milk chocolate glaze fifty water before the release of the target product 1000 46. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared stalks cashew cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous by learning the cashew stalks, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Cashew stalks fifty milk chocolate glaze fifty water before the release of the target product 1000 47. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared unabi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion at nabi, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 unaby fifty milk chocolate glaze fifty water before the release of the target product 1000 48. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized in that the prepared tamarillo cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tamarillo fifty milk chocolate glaze fifty water before the release of the target product 1000 49. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared black the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with black boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 black boot fifty milk chocolate glaze fifty water before the release of the target product 1000 50. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared carambol cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 carambola fifty milk chocolate glaze fifty water before the release of the target product 1000 51. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared star apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion by starching apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 star apples fifty milk chocolate glaze fifty water before the release of the target product 1000 52. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared jambolan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 jambolan fifty milk chocolate glaze fifty water before the release of the target product 1000 53. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared bilimbi cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 bilimbi fifty milk chocolate glaze fifty water before the release of the target product 1000 54. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared babaco cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion babako, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 babaco fifty milk chocolate glaze fifty water before the release of the target product 1000 55. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared acerola cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 acerola fifty milk chocolate glaze fifty water before the release of the target product 1000 56. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared strawberries cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 wild strawberries fifty milk chocolate glaze fifty water before the release of the target product 1000 57. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared dye dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling the dye and, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 krasnika fifty milk chocolate glaze fifty water before the release of the target product 1000 58. The method of manufacturing ice cream "Snow White", which includes the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cranberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of cranberries, to dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cranberry fifty milk chocolate glaze fifty water before the release of the target product 1000 59. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared blueberries dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure while swelling blueberries and, dried in the microwave field until the dry matter content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 blueberry fifty milk chocolate glaze fifty water before the release of the target product 1000 60. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, 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 intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with the help of red mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 red mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 61. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared by mother cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of m amea, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mom fifty milk chocolate glaze fifty water before the release of the target product 1000 62. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared madrono cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 madrono fifty milk chocolate glaze fifty water before the release of the target product 1000 63. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared Malay apples are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while By studying Malay apples, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 malay apples fifty milk chocolate glaze fifty water before the release of the target product 1000 64. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared mangosteen cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 mangosteen fifty milk chocolate glaze fifty water before the release of the target product 1000 65. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared Turkish delight cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Turkish delight, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lokuma fifty milk chocolate glaze fifty water before the release of the target product 1000 66. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared longan cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion longan, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 longan fifty milk chocolate glaze fifty water before the release of the target product 1000 67. Method for the production of Snow White ice cream, which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared lychees cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Cheeses are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 lychee fifty milk chocolate glaze fifty water before the release of the target product 1000 68. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, filling and hardening, characterized in that the prepared langsat cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 langsat fifty milk chocolate glaze fifty water before the release of the target product 1000 69. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared nibble cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion kivano, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 Kiwano fifty milk chocolate glaze fifty water before the release of the target product 1000 70. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared squash cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling squash it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 squash fifty milk chocolate glaze fifty water before the release of the target product 1000 71. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tea dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling chayotes, d dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 chayotes fifty milk chocolate glaze fifty water before the release of the target product 1000 72. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared zucchini cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion zucchini, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 zucchini fifty milk chocolate glaze fifty water before the release of the target product 1000 73. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cucumbers cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion cucumbers, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cucumbers fifty milk chocolate glaze fifty water before the release of the target product 1000 74. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared watermelon the crusts are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with the help of watermelon peels, they are dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 watermelon peels fifty milk chocolate glaze fifty water before the release of the target product 1000 75. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared large the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with the help of large boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 big boot fifty milk chocolate glaze fifty water before the release of the target product 1000 76. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared white the sapota is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion with white boots, they are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 white boot fifty milk chocolate glaze fifty water before the release of the target product 1000 77. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared sapodilla cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling Sapodilla it, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 sapodilla fifty milk chocolate glaze fifty water before the release of the target product 1000 78. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared tomatoes cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion tomatoes, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 tomatoes fifty milk chocolate glaze fifty water before the release of the target product 1000 79. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared eggplant cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure while swelling it eggplants, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 eggplant fifty milk chocolate glaze fifty water before the release of the target product 1000 80. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, granulated sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared physalis cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate coating and applied to the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 physalis fifty milk chocolate glaze fifty water before the release of the target product 1000 81. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared papaya cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion papaya, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 papaya fifty milk chocolate glaze fifty water before the release of the target product 1000 82. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared yellow Mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion with the use of yellow mombin, it is dried in the microwave field until the solids content is at least 85%, glazed with milk chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 yellow mombin fifty milk chocolate glaze fifty water before the release of the target product 1000 83. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared barberry dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of Barbary sa, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 barberry fifty milk chocolate glaze fifty water before the release of the target product 1000 84. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared cherry cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure with simultaneous expansion in cherries, dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry fifty milk chocolate glaze fifty water before the release of the target product 1000 85. The method of manufacturing ice cream "Snow White", which provides for the preparation of prescription components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that prepared cherry plum cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion Lychees are dried in the microwave field until the solids content is at least 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 cherry plum fifty milk chocolate glaze fifty water before the release of the target product 1000 86. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized in that the prepared quince cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion you are dried in the microwave field until the solids content is not less than 85%, glazed with milk chocolate glaze and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 quince fifty milk chocolate glaze fifty water before the release of the target product 1000 87. The method of manufacturing ice cream "Snow White", which provides for the preparation of recipe components, mixing skim milk, skim milk powder, sugar, gelatin, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, characterized in that the prepared apples cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion apples, dried in the microwave field until the solids content is not less than 85%, glazed with milk-chocolate icing and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
skim milk 642.3 skimmed milk powder 58.1 granulated sugar 153 gelatin 4,5 vanillin 0.1 apples fifty milk chocolate glaze fifty water before the release of the target product 1000