FIELD: food industry.
SUBSTANCE: method for producing ice cream containing green tea extract is proposed. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including extract of green tea, at the rate of 3 g of nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors enriched with biologically active substances of vegetable origin.
1 cl, 4 ex
