香蕉巧克力脆皮雪糕的工艺优化

Process optimization of banana chocolate crispy ice cream bar

摘要: 以香蕉果心、巧克力为主要原料,制成香蕉巧克力脆皮雪糕。以单因素实验为基础,利用正交实验优化并确定了香蕉最佳复合护色剂和香蕉巧克力脆皮雪糕生产的最佳工艺条件。结果表明:复合护色剂最佳配方为L-半胱氨酸添加量0.1%,柠檬酸添加量0.35%,抗坏血酸添加量0.2%;香蕉巧克力脆皮雪糕生产的最佳工艺条件是护色时间为20min,100℃下最佳热烫时间为2.0min,冻结温度为-70℃,巧克力涂衣温度为55℃。

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℃.