FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method of production of ice cream with ginseng extract provides for introduction of a nanostructured additive into the resulting product with ginseng extract in konjac gum, or in gellan gum, or in carrageenan, or in sodium carboxymethylcellulose, or in sodium alginate, or in xanthan gum, or in agar agar, or in high- or low-esterified apple or citrus pectin at the rate of 2 g of nanostructured additive per 1000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream enriched with ginseng extract, with good organoleptic properties.
1 cl, 45 ex
