FIELD: food industry.
SUBSTANCE: invention relates to food industry. Method for producing ice cream with an extract of eleutherococcus comprises the introduction during the manufacturing process into the resulting product of a nanostructured additive comprising an extract of eleutherococcus in sodium alginate, or a nanostructured additive comprising an eleutherococcus extract in a gum-based gum, or a nanostructured additive comprising an eleutherococcus extract in carrageenan, or a nanostructured additive comprising an eleutherococcus extract in sodium carboxymethylcellulose, or a nanostructured additive comprising an eleutherococcus extract in xanthan gum, or a nanostructured additive comprising an eleutherococcus extract in gellan gum, or a nanostructured additive including an eleutherococcus extract in agar, or a nanostructured additive comprising an extract of eleutherococcus in high- or low-esterified apple or citrus pectin, at the rate of 1.2 grams of nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream with organoleptic characteristics characteristic of this type of product, without foreign flavors and odors, enriched with a nanostructured dry extract of eleutherococcus.
1 cl, 12 ex
