Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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LIU Jun-wei, WANG Wei-min, CHEN Su-hua, LIU Yan-chun, ZHONG Sai-yi, HE Jin-yan, SHANG Chao-jie. Process optimization of banana chocolate crispy ice cream bar[J]. Science and Technology of Food Industry, 2015, (11): 227-232. DOI: 10.13386/j.issn1002-0306.2015.11.038
Citation: LIU Jun-wei, WANG Wei-min, CHEN Su-hua, LIU Yan-chun, ZHONG Sai-yi, HE Jin-yan, SHANG Chao-jie. Process optimization of banana chocolate crispy ice cream bar[J]. Science and Technology of Food Industry, 2015, (11): 227-232. DOI: 10.13386/j.issn1002-0306.2015.11.038
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Process optimization of banana chocolate crispy ice cream bar

    Abstract
  • Banana chocolate crispy ice cream bar was made with banana pulp and chocolate.On the basis of single factor experiment, the best composite color- protecting agents of banana and the optimum process conditions of banana crispy chocolate ice cream production were determined by orthogonal test. The results showed that the best composite color- protecting agents of banana was 0.1% L- cysteine, 0.35% citric acid, 0.2% ascorbic acid and the optimum process conditions of banana crispy chocolate ice cream production was protecting color for 20 minutes, heating under 100℃ for 2.0 minutes, freezing at-70℃, coating chocolate at 55℃.
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