RU2547314C1 - Method for production of "tea aroma" ice cream (versions) - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: methods for "Tea aroma" ice cream production envisage recipe components preparation, mixing of whole milk condensed with sugar, dry defatted milk, sugar sand, gelatine, tea extract and drinking water, pasteurisation, homogenisation, cooling, freezing, packing and hardening; prepared vegetal raw materials are cut, dried in a convective way till intermediate moisture content, maintained under a pressure under heating conditions till the temperature is no lower than 100°C, depressurised to atmospheric value with simultaneous swelling of the vegetal raw materials, additionally dried in microwave field till dry substances content is no less than 85%, glazed with sugar and introduced into the mixture in the process of freezing. All the components are taken at the preset components ratio.

EFFECT: inventions allow to produce a range 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 "Tea Flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging 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 method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, freezing, packing and hardening, according to the invention, 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, discarded t to atmospheric pressure with simultaneous expansion of apricots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 apricots fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 melon fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared beninase is cut, dried by convection 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 Benincasa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 benincase fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared lagenaria is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling lagenarii, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lagenaria fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared pumpkin is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric while pumping out, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pumpkin fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 grape fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared rutabaga is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling swede, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 swede fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling . packing and hardening, according to the invention, the prepared persimmons are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure with simultaneous expansion of persimmons, dried in the microwave field until the dry matter content is reached less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 persimmon fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared feijoa are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric, with simultaneous swelling feijoa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 feijoa fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dumped pressure to atmospheric pressure with simultaneous expansion of plums, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 plums fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dumping is pressurized to atmospheric pressure with simultaneous swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 peaches fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dumped pressure to atmospheric with simultaneous expansion of mangoes, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mango fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared actinidium is cut, dried by convection 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 Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 actinidia fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 loquat fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pears fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared scorzoner is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 scorzoner fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, cut by a dike, cut with a convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discard pressure to atmospheric, with simultaneous swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 daikon fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared anchon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the icon, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 yacon fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared topis sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sat asyvayut to atmospheric pressure with simultaneous swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sunflower fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared Jerusalem artichoke is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharge vayut to atmospheric pressure with simultaneous swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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 not lower than 100 ° C, dump pressure to atmospheric, with simultaneous swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 stachis fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped pressure to atmospheric pressure with simultaneous expansion of radish, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 radish fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dump pressure to atmospheric, with simultaneous swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 radish fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared turnips are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumped downstream to atmospheric with simultaneous swelling of turnips, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 turnip fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared kohlrabi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 kohlrabi fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of vegetable pepper, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 vegetable pepper fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared beets are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dump pressure to atmospheric, with simultaneous swelling beet, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 beet fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 carrot fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C , depressurize to atmospheric pressure with the simultaneous expansion of root parsley, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root parsley fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared root celery is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root celery, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root celery fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while swelling the root parsnip, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root parsnip fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, sat they dilute the pressure to atmospheric pressure with the simultaneous swelling of the oat root, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 oat root fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared santol is cut, dried by convection to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling sandal, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 santol fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dumped pressure to atmospheric pressure with simultaneous expansion of herring, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 herring fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared pink apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure to atmospheric pressure with the simultaneous bloating of pink apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pink apples fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared rambutan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumping dissolved to atmospheric pressure with simultaneous swelling rambutan, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 rambutan fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared pulasan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pulasan fifty sugar fifty water before the release of the target product 1000. The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared pitanga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping t to atmospheric pressure with simultaneous expansion of the pitanga, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%: whole condensed milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pitting fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared pepino is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 extract tea 9 pepino fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared blueberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released e to atmospheric with simultaneous swelling of blueberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 blueberries fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, prepared cranberries are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, pressure is released to atmospheric with simultaneous swelling of lingonberries, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lingonberry fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 aonla fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 dogwood fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sweet cherry fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared Javanese apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s Relieve pressure to atmospheric pressure while expanding Javanese apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 javanese apples fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared cashew stalks are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurize to atmospheric pressure while expanding cashew stalks, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Cashew stalks fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, 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, dumped pressure to atmospheric with simultaneous unabi expansion, is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 unaby fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared tamarillo is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 tamarillo fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared black boot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of black boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 black boot fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 carambola fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared star apples are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, s they drop pressure to atmospheric pressure while swelling stellar apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 star apples fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared jambolan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 jambolan fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 bilimbi fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared babako is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 babaco fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared acerola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 acerola fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared strawberries 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 strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 wild strawberries fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared dye is convectively dried to an intermediate moisture content, is kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released lowering to atmospheric with simultaneous expansion of the dye, dry in the microwave field until a dry matter content of at least 85% is reached, glaze with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 krasnika fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared cranberries are 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 simultaneous expansion of cranberries, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cranberry fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 blueberry fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, sat pressure is reduced to atmospheric pressure with the simultaneous expansion of red mombin, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during milling, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 red mombin fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mom fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared madrono is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 madrono fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared Malay apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurize to atmospheric pressure while expanding Malay apples, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 malay apples fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared mangosteen is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mangosteen fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lokuma fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared longan is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dump pressure to atmospheric, with simultaneous swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 longan fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, freezing , packing and hardening, according to the invention, the prepared lychees are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped downstream to atmospheric with simultaneous expansion of the lychee, dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lychee fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared langsat is cut, dried by convection 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 Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 langsat fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, dump pressure to atmospheric, with simultaneous swelling nods finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Kiwano fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, 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, discharges ayut to atmospheric pressure with simultaneous swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 squash fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared chayotes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric with the simultaneous expansion of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 chayotes fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared zucchini is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 zucchini fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared cucumbers are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling cucumbers, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cucumbers fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared watermelon peels are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat pressure is increased to atmospheric pressure with the simultaneous expansion of watermelon crusts, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 watermelon peels fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared large capsule is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, sat they dilute the pressure 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 sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 big boot fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared white sapot is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° С, assembly pressurize to atmospheric pressure while swelling white boots, dry in the microwave field until the solids content is at least 85%, glaze with sugar and add to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 white boot fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared sapodilla is cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discharges ayut to atmospheric pressure with simultaneous swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sapodilla fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling tomatoes, evaporated to dryness in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 tomatoes fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared eggplants are cut, dried by convection 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 eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 eggplant fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, dumping is pressurized to atmospheric pressure with simultaneous swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 physalis fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared papaya is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 papaya fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, sb the pressure is aspirated to atmospheric pressure with the simultaneous expansion of the yellow mombin, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 yellow mombin fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 barberry fifty sugar fifty water before the release of the target product 1000.

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

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cherry fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared cherry plum is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped pressure to atmospheric pressure with swelling of cherry plum, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cherry plum fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared quince is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, dumped downstream to atmospheric with simultaneous expansion of quince, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 quince fifty sugar fifty water before the release of the target product 1000.

The same result is achieved by the fact that in the method of producing ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, milling , packing and hardening, according to the invention, the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, discarded pressure to atmospheric, with simultaneous swelling apples, finally dried in a microwave field until a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:

condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 apples fifty sugar fifty water before the release of the target product 1000.

The methods are implemented as follows.

Prescription components are prepared according to traditional technology.

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

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

Then the plant material is dried in the microwave field until the solids content is not less than 85% and glazed with sugar.

Drinking water is heated to a boil, tea is introduced into it in a ratio by weight of 1:30 and left in the boiler for 30 ± 2 minutes. Then the phases are separated to obtain a hood and meal.

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

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

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

Claims (84)

1. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure to atmospheric pressure at the same time by swelling apricots, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 apricots fifty sugar fifty water before the release of the target product 1000 2. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared melon is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure at the same time m swelling melons, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 melon fifty sugar fifty water before the release of the target product 1000 3. The method of production of ice cream "Tea Flavor", which involves the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared beninase 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 benincase, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 benincase fifty sugar fifty water before the release of the target product 1000 4. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, sugar, gelatin, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared lagenaria is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure at the same time by swelling lagenaria, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lagenaria fifty sugar fifty water before the release of the target product 1000 5. The method of production of ice cream "Tea Aroma", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, depressurized to atmospheric pressure simultaneously swelling pumpkins, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pumpkin fifty sugar fifty water before the release of the target product 1000 6. Method for the production of ice cream "Tea Flavor", which involves preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared grapes are dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure while the polarity of a grape, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 grape fifty sugar fifty water before the release of the target product 1000 7. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared rutabaga is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure simultaneously by swelling rutabaga, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 swede fifty sugar fifty water before the release of the target product 1000 8. The method of production of ice cream "Tea Aroma", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared persimmon 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 simultaneously persimmons, dried in a microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 persimmon fifty sugar fifty water before the release of the target product 1000 9. The method of production of ice cream "Tea Aroma", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared feijoa is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously by expanding feijoa, they are dried in the microwave field until the dry matter content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 feijoa fifty sugar fifty water before the release of the target product 1000 10. The method of production of ice cream "Tea flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure at the same time th swelling plums, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 plums fifty sugar fifty water before the release of the target product 1000 11. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared peaches are cut, dried by convection to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling peaches, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 peaches fifty sugar fifty water before the release of the target product 1000 12. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared mango 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 simultaneously th swelling mango, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mango fifty sugar fifty water before the release of the target product 1000 13. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared actinidia 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 Actinidia, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 actinidia fifty sugar fifty water before the release of the target product 1000 14. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared medlar is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling medlar, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 loquat fifty sugar fifty water before the release of the target product 1000 15. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 while th swelling pears, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pears fifty sugar fifty water before the release of the target product 1000 16. The method of production of ice cream "Tea Aroma", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 from atmospheric pressure mennym swelling Scorzonera, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 scorzoner fifty sugar fifty water before the release of the target product 1000
17, Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared daikon is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling daikon, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 daikon fifty sugar fifty water before the release of the target product 1000 18. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, depressurized to atmospheric pressure simultaneously m yakon swelling, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 yacon fifty sugar fifty water before the release of the target product 1000 19. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared sunflower is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with TERM swelling topisolnechnika, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sunflower fifty sugar fifty water before the release of the target product 1000 20. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 from atmospheric pressure TERM swelling artichoke, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Jerusalem artichoke fifty sugar fifty water before the release of the target product 1000 21. The method of production of ice cream "Tea Aroma", which involves the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared stachis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling stahisa, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 stachis fifty sugar fifty water before the release of the target product 1000 22. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric pressure simultaneously th swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 radish fifty sugar fifty water before the release of the target product 1000 23. The method of production of ice cream "Aroma of tea", which includes the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared radish is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric time nym swelling radish, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 radish fifty sugar fifty water before the release of the target product 1000 24. The method of production of ice cream "Tea Aroma", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared turnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously m swelling turnips, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 turnip fifty sugar fifty water before the release of the target product 1000 25. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared kohlrabi 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 kohlrabi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 kohlrabi fifty sugar fifty water before the release of the target product 1000 26. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared vegetable pepper is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with one by the temporary expansion of vegetable pepper, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 vegetable pepper fifty sugar fifty water before the release of the target product 1000 27. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, sugar line, gelatin, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared beets 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 at atmospheric time nym swelling beet, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 beet fifty sugar fifty water before the release of the target product 1000 28. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared carrots are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling of the carrots, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 carrot fifty sugar fifty water before the release of the target product 1000 29. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared root parsley is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric simultaneous swelling root parsley, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root parsley fifty sugar fifty water before the release of the target product 1000 30. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, and the pressure is released to atmospheric with the simultaneous expansion of the root celery, it is dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root celery fifty sugar fifty water before the release of the target product 1000 31. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared root parsnip is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, depressurized to atmospheric with the simultaneous expansion of the root parsnip, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 root parsnip fifty sugar fifty water before the release of the target product 1000 32. The method of production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, relieve pressure to atmospheric pressure with by simultaneous swelling of oat root, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 oat root fifty sugar fifty water before the release of the target product 1000 33. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared santol is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling sandoricum koetjape, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 santol fifty sugar fifty water before the release of the target product 1000 34. Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that 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, depressurized to atmospheric pressure simultaneously th swelling herring, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 herring fifty sugar fifty water before the release of the target product 1000 35. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared pink apples are sliced, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with by swelling pink apples, they are dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pink apples fifty sugar fifty water before the release of the target product 1000 36. Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, relieve pressure from atmospheric pressure ennym swelling rambutan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 rambutan fifty sugar fifty water before the release of the target product 1000 37. Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared pulasan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure simultaneously nnym swelling pulasan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pulasan fifty sugar fifty water before the release of the target product 1000 38. Method for the production of ice cream “Aroma of tea”, which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared pitanga is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling Pitanguy, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pitanga fifty sugar fifty water before the release of the target product 1000 39. The method of production of ice cream "Tea Aroma", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared pepino 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 at the same time nym swelling pepino, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 pepino fifty sugar fifty water before the release of the target product 1000 40. Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while by chewing blueberries, they are dried in the microwave oven pope until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 blueberries fifty sugar fifty water before the release of the target product 1000 41. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared lingonberry is dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of not lower than 100 ° C, and the pressure is released to atmospheric pressure while By learning lingonberries, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lingonberry fifty sugar fifty water before the release of the target product 1000 42. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared aonla 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 simultaneously th swelling aonly, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 aonla fifty sugar fifty water before the release of the target product 1000 43. Method for the production of ice cream “Tea flavor”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, sugar, gelatin, tea and drinking water extracts, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact 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, depressurized to atmospheric pressure simultaneously th swelling dogwood, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 dogwood fifty sugar fifty water before the release of the target product 1000 44. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared cherries are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure nnym swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sweet cherry fifty sugar fifty water before the release of the target product 1000 45. Method for the production of ice cream “Tea flavor”, which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared Javanese apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric by simultaneous expansion of Javanese apples, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 javanese apples fifty sugar fifty water before the release of the target product 1000 46. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared cashew stalks 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 s by simultaneous expansion of cashew stalks, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Cashew stalks fifty sugar fifty water before the release of the target product 1000 47. The method of production of ice cream "Tea flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared unabi 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 simultaneously th swelling jujube, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 unaby fifty sugar fifty water before the release of the target product 1000 48. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, tea extract and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared tamarillo is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric from the same time mennym swelling tamarillo, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 tamarillo fifty sugar fifty water before the release of the target product 1000 49. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure with one by the temporary expansion of black boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 black boot fifty sugar fifty water before the release of the target product 1000 50. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared carambola is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure mennym swelling carambola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 carambola fifty sugar fifty water before the release of the target product 1000 51. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared star apples 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 by simultaneous expansion of stellar apples, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 star apples fifty sugar fifty water before the release of the target product 1000 52. Method for the production of ice cream “Tea flavor”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact 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 from atmospheric pressure mennym swelling Syzygium cumini, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 vanillin 0.1 jambolan fifty sugar fifty water before the release of the target product 1000 53. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared bilimbi is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time nnym swelling averrhoa bilimbi, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 bilimbi fifty sugar fifty water before the release of the target product 1000 54. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared babako 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 at the same time nym swelling Babak, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 babaco fifty sugar fifty water before the release of the target product 1000
55, Method for the production of ice cream "Tea flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared acerola is 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 nnym swelling acerola, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 acerola fifty sugar fifty water before the release of the target product 1000 56. Method for the production of ice cream “Aroma of tea”, which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared strawberries are cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric from the same mennym swelling strawberries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 wild strawberries fifty sugar fifty water before the release of the target product 1000 57. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared dye is dried by the 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 pressure while By studying dyes, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 krasnika fifty sugar fifty water before the release of the target product 1000 58. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared cranberries are dried by the convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion cranberries, dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cranberry fifty sugar fifty water before the release of the target product 1000 59. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared blueberries are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure while By studying blueberries, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 blueberry fifty sugar fifty water before the release of the target product 1000 60. Method for the production of ice cream “Tea flavor”, which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact 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, relieve pressure to atmospheric pressure with by simultaneous expansion of red mombin, it is dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 red mombin fifty sugar fifty water before the release of the target product 1000 61. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, tea and drinking water extracts, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared by the mother 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 at the same time th swelling mother finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mom fifty sugar fifty water before the release of the target product 1000 62. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact 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 pressure to atmospheric pressure simultaneously nnym swelling Madrona, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 madrono fifty sugar fifty water before the release of the target product 1000 63. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, relieve pressure to atmospheric s with the simultaneous expansion of Malay apples, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 malay apples fifty sugar fifty water before the release of the target product 1000 64. Method for the production of ice cream "Aroma of tea", involving the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared mangosteen 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 mennym swelling mangosteen, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 mangosteen fifty sugar fifty water before the release of the target product 1000 65. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared turkish delight is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling Delight, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lokuma fifty sugar fifty water before the release of the target product 1000 66. Method for the production of ice cream "Tea flavor", which includes preparing recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared longan is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure at atmospheric pressure at the same time nym swelling longan, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 longan fifty sugar fifty water before the release of the target product 1000 67. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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, and the pressure is released to atmospheric pressure simultaneously m swelling lychee, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 lychee fifty sugar fifty water before the release of the target product 1000 68. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure to atmospheric pressure simultaneously nnym swelling Lansium Parasiticum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 langsat fifty sugar fifty water before the release of the target product 1000 89. Method for the production of ice cream “Tea flavor”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packing and hardening, characterized the fact that the prepared kiwano 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 at the same time nym swelling nods finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 Kiwano fifty sugar fifty water before the release of the target product 1000 70. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 from the same mennym swelling patissons, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 squash fifty sugar fifty water before the release of the target product 1000 71. Method for the production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared chayotes are dried by the convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure with simultaneous expansion With the help of chayotes, they are dried in the microwave field until the solids content is at least 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 chayotes fifty sugar fifty water before the release of the target product 1000 72. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure to atmospheric pressure simultaneously nnym swelling courgettes finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 zucchini fifty sugar fifty water before the release of the target product 1000 73. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared cucumbers 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 at the same time nym swelling cucumbers, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cucumbers fifty sugar fifty water before the release of the target product 1000 74. Method for the production of ice cream "Aroma of tea", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared watermelon peels 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 pressure by the temporary expansion of watermelon peels, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 watermelon peels fifty sugar fifty water before the release of the target product 1000 75. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure with by large swelling of large boots, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 big boot fifty sugar fifty water before the release of the target product 1000 76. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared white sapote 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 pressure from one temporary expansion of white boots, dried in the microwave field until a dry matter content of at least 85% is reached, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 white boot fifty sugar fifty water before the release of the target product 1000 77. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 from atmospheric pressure mennym swelling sapodilla, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 sapodilla fifty sugar fifty water before the release of the target product 1000 78. Method for the production of ice cream "Tea flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared tomatoes are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric pressure at the same time nym swelling tomatoes, evaporated to dryness in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 tomatoes fifty sugar fifty water before the release of the target product 1000 79. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, freezing, packaging and hardening, characterized the fact that the prepared eggplant is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure from atmospheric pressure mennym swelling eggplant, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 eggplant fifty sugar fifty water before the release of the target product 1000
80, Method for the production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared physalis is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure at atmospheric pressure nnym swelling Physalis, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 physalis fifty sugar fifty water before the release of the target product 1000 81. The method of production of ice cream "Tea flavor", which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared papaya is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, relieve pressure to atmospheric at the same time nym swelling papaya, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 papaya fifty sugar fifty water before the release of the target product 1000 82. The method of production of ice cream "Tea flavor", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared yellow mombin is cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature of at least 100 ° C, and the pressure is released to atmospheric pressure with one by the temporary expansion of the yellow mombin, it is dried in the microwave field until the solids content is not less than 85%, glazed with sugar and introduced into the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 yellow mombin fifty sugar fifty water before the release of the target product 1000 83. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared barberry is 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 while By studying barberry, they are dried in the microwave field until the solids content is not less than 85%, glazed with sugar and added to the mixture during freezing, and the components are used in the following weight ratio with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 barberry fifty sugar fifty water before the release of the target product 1000 84. The method of production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact 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 pressure to atmospheric while th swelling cherries, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cherry fifty sugar fifty water before the release of the target product 1000 85. Method for the production of ice cream "Aroma of tea", which provides for the preparation of recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared cherry plum is cut, dried by convective method to intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, depressurized to atmospheric pressure simultaneously th swelling plum, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following ratio by weight with an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 cherry plum fifty sugar fifty water before the release of the target product 1000 86. Method for the production of ice cream “Aroma of tea”, which provides for the preparation of prescription components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared quince 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 simultaneously m swelling quince, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 quince fifty sugar fifty water before the release of the target product 1000 87. The method of production of ice cream "Tea flavor", which includes preparing the recipe components, mixing whole condensed milk with sugar, skimmed milk powder, granulated sugar, gelatine, extracting tea and drinking water, pasteurization, homogenization, cooling, milling, packaging and hardening, characterized the fact that the prepared apples are cut, dried by convective method to an intermediate humidity, kept under pressure when heated to a temperature not lower than 100 ° C, relieve pressure to atmospheric at the same time nym swelling apples, finally dried in a microwave field to achieve a solids content of at least 85%, glaze sugar, and introduced into the mixture during frizerovaniya and the components used in the following proportion by mass to an accuracy of ± 2%:
condensed whole milk with sugar 370.6 skimmed milk powder 12,2 granulated sugar 0.8 gelatin 4,5 tea for hoods 9 apples fifty sugar fifty water before the release of the target product 1000