FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Proposed method for the production of ice cream with Chinese magnolia vine extract includes the introduction of chocolate into the product with a 72 % cocoa content and a nanostructured additive comprising magnolia extract of Chinese magnolia vine in a sodium alginate, or a nanostructured extract of Chinese magnolia vine in xanthan gum, or a nanostructured extract of Chinese magnolia vine in carrageenan, or a nanostructured extract of Chinese magnolia vine in konjac gum, or a nanostructured extract of Chinese magnolia vine in gellan gum, or a nanostructured extract of Chinese magnolia vine in sodium-carboxymethyl cellulose, or a nanostructured extract of Chinese magnolia vine in agar-agar, or a nanostructured extract of Chinese magnolia vine in highly esterified or low-esterified apple or citrus pectin at the rate of 1 g of nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention makes it possible to obtain ice cream with organoleptic characteristics typical of this type of product, without foreign flavors and odors, enriched with nanostructured extract of Chinese magnolia vine.
1 cl, 12 ex
