FIELD: food industry.
SUBSTANCE: invention relates to confectionery industry. Production method of ice cream with nanostructured spirulina provides for the introduction in production process in the resulting product 4 g of nanostructured additives, including spirulina in carrageenan, or in konzhak gum, or sodium alginate, or agar-agar, at the rate of 1,000 g of finished product.
EFFECT: invention allows to obtain a finished product of high quality with improved biological value, containing nanostructured spirulina.
1 cl, 4 ex
