Banana milkshake and production method thereof

A technology for bananas and milkshakes, which is applied in the field of deep food processing, can solve the problems of browning, destroy banana flavor, taste and nutritional value, and achieve the effects of reducing cooking flavor, maintaining good flavor, and inhibiting browning.

Active Publication Date: 2018-09-14
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the biggest problem in the process of banana processing is the occurrence of browning. Most of the traditional color protection methods are adding color protection agents combined with blanching. Although browning can be effectively inhibited, it seriously destroys the flavor, taste and nutritional value of bananas.

Method used

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  • Banana milkshake and production method thereof
  • Banana milkshake and production method thereof
  • Banana milkshake and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] The banana milkshake provided by the present invention is prepared according to the following method:

[0052] (1) Raw material quality control: Fresh and mature bananas are selected for processing, with no black spots on the surface; milk for processing is commercially available UHT milk with a protein content of 3.0g / 100g and a fat content of 3.6g / 100g.

[0053] (2) Peeling: Peel the banana after washing;

[0054] (3) Soaking: use an aqueous solution of ascorbic acid, citric acid and water with a mass ratio of 1:1 as the color protection solution. The mass percentages of ascorbic acid and citric acid in the color protection solution are both 0.2%. Peel the skin After the bananas are soaked in the color protection liquid, follow-up operations are performed as soon as possible;

[0055] (4) Cut into pieces: Cut the banana into pieces in the color protection liquid, the thickness is 3cm-4cm;

[0056] (5) Core removal: Use a punch to remove the black core of the banana in the colo...

Embodiment 2

[0068] According to the steps of Example 1, only the N used in step 7) 2 Replace with CO 2 , To obtain the banana milkshake provided by the present invention.

[0069] Table 2 Banana milkshake quality and microbial indicators

[0070]

[0071]

[0072] The sensory evaluation results of the banana milkshake obtained in this example are as follows figure 2 Shown.

[0073] It can be seen from the above that the banana milkshake obtained by the above method has better sensory quality than the untreated banana milkshake, with good flavor, no stratification, high stability, small nutritional loss, attractive color and good taste.

[0074] In addition, the total number of colonies of the milkshake reached below 100cfu / ml, and the number of molds and yeasts was below the detection limit, as shown in Table 2.

[0075] Compared with Example 1, this example uses CO 2 Exhausting oxygen can effectively prevent the browning of banana milkshake, but CO 2 The solubility of the banana milkshake reduces...

Embodiment 3

[0077] According to the steps of Example 1, only the pressure used in the sterilization step of step 9) was replaced with 450 MPa, and the sterilization time was replaced with 6 min, to obtain the banana milkshake provided by the present invention.

[0078] Table 3 Banana milkshake quality and microbial indicators

[0079]

[0080] The sensory evaluation results of the banana milkshake obtained in this example are as follows image 3 Shown.

[0081] Compared with the untreated banana milkshake, the banana milkshake obtained by the above method has better sensory quality, good flavor, no stratification, high stability, small nutritional loss, attractive color and good taste.

[0082] In addition, the total number of colonies in the milkshake reached below 100cfu / ml, and the number of molds and yeasts was below the detection limit, as shown in Table 3.

[0083] Compared with Example 1, the ultra-high pressure processing pressure in this embodiment is lower, so the equipment loss is less;...

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Abstract

The invention discloses banana milk shake and a producing method thereof. The producing method includes following steps: (1) unpeeling bananas, soaking the bananas in a color-protecting solution, cutting the bananas into pieces and removing cores; and (2) mixing the processed bananas in the step (1), milk, ascorbic acid and citric acid, pulping the mixture under a nitrogen or carbon dioxide atmosphere to obtain a pulp, and performing a filling process and sterilization to obtain the banana milk shake. The banana milk shake can maintain good flavor and nutrients of banana milk, is free from layering, is high in stability, has an attractive color, is good in mouthfeel, is not more than 100 cfu / ml in a total bacterial count and is lower than a limit of detection in numbers of moulds and yeast. The producing method is short in time, is low in energy consumption and can save cost.

Description

Technical field [0001] The invention belongs to the technical field of food deep processing, and relates to a banana milkshake and a production method thereof. Background technique [0002] Smoothie (milkshake, smoothie) is a very popular beverage in Europe and the United States in recent years. It is made by mixing and beating fresh fruits (mostly using bananas as a base) with milk, yogurt, and soy milk. Because it is mixed with fruit puree, it is thicker and more mellow than ordinary commercial juices. It is a very popular health drink abroad. At present, Smoothie is still a new thing in China. Only a few dessert shops have been sold in recent years, and there is almost no industrial production. Therefore, the domestic product development of Smoothie is urgently needed to promote the development of Smoothie industry. [0003] Bananas are rich in sugar, vitamin C, A, B 1 And B 2 , And mineral elements such as potassium, magnesium, phosphorus, calcium, iron, etc., have high nutri...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23C9/152A23C9/156
Inventor廖小军王思元赵靓
OwnerCHINA AGRI UNIV