FIELD: food industry.
SUBSTANCE: method for producing ice cream with an extract of echinacea is proposed. In the manufacturing process, a nanostructured additive is introduced into the resulting product, including an extract of echinacea in sodium alginate, at the rate of 1.5 g 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, 2 ex
Authors
Dates
2018-01-24—Published
2016-08-22—Filed