RU2556343C1 - Method for production of "snezhinka" dairy ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods envisage recipe components preparation, whenever required - cutting, drying of vegetal raw materials specified in the method versions 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 in the microwave field till dry substances content is equal to no less than 85% and glazing with milk-chocolate glaze. Then one mixes 3.2%-fat milk, dry defatted milk, sugar sand, maize starch, vanillin and drinking water. Then one performs pasteurisation, homogenisation, cooling, freezing, glazed vegetal raw materials introduction in the process of freezing, packing and hardening to produce the target product.

EFFECT: production of new ice-cream with specific organoleptic properties which is enriched with vegetal raw materials biologically active substances.

87 cl

Description

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

A known method of producing ice cream "Snezhinka" milk, involving the preparation of prescription components, mixing milk of 3.2% fat, skimmed milk, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening (Technological instruction for the production of ice cream. - M .: Agropromizdat, 1998, p. 13-80).

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

This result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling , milling, packing and hardening, according to the invention, the prepared apricots are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges they are pressurized to atmospheric pressure 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beninase is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared lagenaria, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous swelling of the grapes, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared feijoa are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared plums are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling plums, finally dried in a microwave field until 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared peaches are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mango is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared actinidium is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pears are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared scorzoner is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared daikon is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yakon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared sunflower seeds, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the topsoil, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat asyvayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared kohlrabi, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding vegetable pepper, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared carrots, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared root parsley is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure with simultaneous expansion of the root parsley, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared root celery, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared root parsnip is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate glaze and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared oat root is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure while swelling the oat root, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2 %:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared santol is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared herring is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pink apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with pink apples bloating at the same time, dry in the microwave field until the solids content is at least 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

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

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared rambutan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, assembly yvayut to atmospheric pressure 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 proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pulasan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glazed milk-chocolate frosting and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling Pitanguy, finally dried in a microwave field to reach 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared pepino is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared blueberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released drying to atmospheric with simultaneous swelling of blueberries, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lingonberries are convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous swelling of lingonberries, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared aonlu is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dogwood is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sweet cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Javanese apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is not less than 85%, glaze with milk chocolate glaze and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

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

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

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared unabi, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tamarillo is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared black coat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding black boots, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

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

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared carambol is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared star apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 C, depressurize to atmospheric pressure while swelling stellar apples, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared jambolan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared bilimbi is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared babako is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared acerola is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared strawberries, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous expansion of the dye, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cranberries are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped lowering to atmospheric with simultaneous expansion of cranberries, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with simultaneous bloating of blueberries, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared red mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of red mombin, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

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

The same result is achieved by the fact that in the production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, cut by a mother, cut by convection method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared madrono is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared Malay apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 10 0 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with ± 2% accuracy:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared mangosteen is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared longan is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared lychees are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared langsat is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared kiwano is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling nods 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared squash is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared chayotes are dried by convection to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped lowering to atmospheric temperature with the simultaneous expansion of chayotes, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared zucchini is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared cucumbers are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared watermelon peels are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of watermelon crusts, dry in the microwave field until a solids content of at least 85% is reached, glaze with milk-chocolate glaze and put into the mixture during freezing, and the components are used with the following weight ratio with an accuracy of ± 2 %:

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

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

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut the prepared white sapote, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s depressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is not less than 85%, glaze with milk-chocolate icing and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2% :

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared sapodilla is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- pressure returned to atmospheric with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared tomatoes are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared eggplant is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, rel ik- to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared physalis is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared papaya is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared yellow mombin is cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the yellow mombin, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with milk chocolate glaze and put into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2% :

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 vanillin 0.1 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared barberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pouring to atmospheric with the simultaneous expansion of barberry, 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, cut prepared cherry plum, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dropping dissolved to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 production method of Snezhinka ice cream for milk, which involves preparing the recipe components, mixing 3.2% fat milk, skimmed milk powder, granulated sugar, corn starch, vanillin and drinking water, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, the prepared apples are cut, convectively dried to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous 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%:

3.2% fat milk 562.5 skimmed milk powder 42 granulated sugar 144 corn starch 27.3 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 melon, or benincase, or lagenaria, or pumpkin, or grapes, or rutabaga, or persimmon, or feijoa, or plums, or peaches, or mango, or actinidia, or medlar, or pears, or scorzoner, or daikon or yakon, or sunflower or Jerusalem artichoke, or stachis, or radish, or radish, or turnip, or kohlrabi, or vegetable pepper, or beets, or carrots, or root parsley, or root celery, or root parsnip, or oat root or santol, or herring, or pink apples, or rambutan, or pulasan, or pitanga, or pepino, and and blueberries, or lingonberries, or aonlu, or dogwood, or cherries, or Javanese apples, or cashew stems, or unabi, or tamarillo, or black sapota, or carambola, or star apples, or jambolan, or bilimbi, or babaco, or acerola, or strawberries, or krasnik, or cranberries, or blueberries, or red mombin, or mom, or madrono, or Malay apples, or mangosteen, or lokum, or longan, or lansat, or kivano, or squash, or chayotes, or zucchini, or lychee, or cucumbers, or watermelon peels, or a big sapot, or a white sapot, or sapodilla, or Tomatoes, 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, are cut and dried, if necessary, 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 depressurized to atmospheric. This leads to the evaporation of part of the residual moisture and swelling of plant materials.

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

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

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

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

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

Claims (87)

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