FIELD: food industry.
SUBSTANCE: invention relates to food industry. Proposed method for the production of ice cream with Chinese magnolia extract and cognac provides for the introduction of freeze-dried coffee and nanostructured Chinese magnolia vine extract in sodium alginate in the production process to the resulting product, or nanostructured extract of Chinese magnolia extract in xanthan gum, or nanostructured extract of Chinese magnolia extract in carrageenan, or nanostructured extract of Chinese magnolia vine in konjac gum, or nanostructured extract of Chinese magnolia extract in gellan gum, or nanostructured extract of Chinese magnolia extract in carboxymethylcellulose, or nanostructured extract of Chinese magnolia vine in agar-agar, or nanostructured extract of Chinese magnolia extract in highly esterified or low esterified apple or citrus pectin. At cooling the mixture to -21±2 °C add cognac. For 1,000 g of product add 1 g of nanostructured extract and 200 ml of cognac.
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 extract.
1 cl, 12 ex
