FIELD: food industry.
SUBSTANCE: invention relates to the food industry. Proposed method for the production of chocolate ice cream with allseed (Radiola gen.) vine extract includes the introduction of chocolate into the product with 72 % cocoa content and a nanostructured additive including allseed (Radiola gen.) extract in sodium alginate or allseed (Radiola gen.) extract in xanthan gum, or allseed (Radiola gen.) extract in carrageenan, or allseed (Radiola gen.) extract in konjac gum, or allseed (Radiola gen.) extract in gellan gum, or allseed (Radiola gen.) extract in sodium carboxymethylcellulose, or allseed (Radiola gen.) extract in agar agar, or extract of allseed (Radiola gen.) in highly esterified or low-esterified apple or citrus pectin at the rate of 0.8 g 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 extraneous flavors and smells, enriched with a nanostructured dry extract of allseed (Radiola genus).
1 cl, 12 ex
