FIELD: food industry.
SUBSTANCE: method for producing ice cream containing girasol is offered. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including girasol in high- or low-esterified apple or citrus pectin, based on 2 g of nanostructured additive per 1000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream without foreign smells and flavors and enriched with biologically active substances of vegetable origin.
1 cl, 12 ex
