FIELD: food industry.
SUBSTANCE: invention relates to confectionery industry. Method for production of ice cream with nanostructured dry extract of nettle provides introduction during production into product 4 g of nanostructured additive, containing nettle extract in sodium alginate, or a nanostructured additive containing dry extract of nettle in guar gum, per 1,000 g of the ready product.
EFFECT: invention allows to expand the range of ice-cream and produce a product enriched with herbal biologically active substances.
1 cl, 4 ex
