FIELD: food industry.
SUBSTANCE: method for producing ice cream with the extract of echinacea is proposed. Duringhe manufacturing process, chocolate 72% cocoa and a nanostructured additive including Echinacea extract in sodium alginate are introduced into the resulting product, at the rate of 1.5 grams of nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention allows to produce ice cream with specific organoleptic properties enriched with biologically active substances of plant raw materials, without foreign smells and flavors.
1 cl, 1cl, 2 ex
