FIELD: food industry.
SUBSTANCE: invention relates to confectionery industry. Method of production of chocolate ice cream with quercetin or dihydroquercetin involves introduction in production process in chocolate product with 72 % cocoa and 1.5 g of nanostructured additives, including quercetin or dihydroquercetin in chitosane, or nanostructured quercetin or dihydroquercetin in xanthan gum, or nanostructured quercetin or dihydroquercetin in carrageenan, at the rate of 1.5 g nanostructured additive per 1,000 g of finished ice cream.
EFFECT: invention allows to obtain an ice cream enriched with biologically active substances: quercetin or dihydroquercetin, with organoleptic features characteristic of the type of ice cream.
1 cl, 7 ex
