CN106900972A - banana resistant starch ice cream and preparation method thereof - Google Patents
banana resistant starch ice cream and preparation method thereof Download PDFInfo
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- CN106900972A CN106900972A CN201710063942.8A CN201710063942A CN106900972A CN 106900972 A CN106900972 A CN 106900972A CN 201710063942 A CN201710063942 A CN 201710063942A CN 106900972 A CN106900972 A CN 106900972A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
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Abstract
The invention discloses a kind of banana resistant starch ice cream and preparation method thereof.According to mass percent meter, the ice cream is prepared using following each component：Banana resistant starch：20%~40%；Banaina：20%~40%；Skimmed milk power：20%~30%；Diglyceride：4%~8%；Stearoyl lactate：1%~2%；Citric acid fatty acid ester：1%~2%；Water：Surplus.The present invention prepares ice cream using banana resistant starch first, give full play to the beneficial function of banana resistant starch, solve fat high present in existing ice cream recipe, sugar high, to healthy unfavorable defect, change the image of the unfavorable health that ice cream brings to consumer for a long time, be that the vast consumer for liking ice cream brings glad tidings.
Description
Technical field
The present invention relates to food processing field, more particularly, to a kind of banana resistant starch suitable for preparing Yoghourt
With Yoghourt and preparation method thereof.
Background technology
Ice cream, typically with drinking water, cow's milk, milk powder, cream (or vegetable fat), sugar etc. as primary raw material, plus
Enter appropriate food additives, the freezing drink of the volumetric expansion that blended, sterilizing, homogeneous, the aging, technique such as congeal, harden are made
Product.Ice cream is the product that consumers in general like, but general ice cream fat high, sugar high, to healthy unfavorable.
Banana resistant starch is extracted from banana and obtained, and banana resistant starch is a kind of new prebiotics, and it has
Various prebiotic functions, mainly include：Regulating intestinal canal health, propagation probiotics, suppress harmful bacteria, reduce gut pH, it is hypoglycemic,
Reducing blood lipid, relax bowel, inducing apoptosis of tumour cell, reduce serum cholesterol and triglycerides, strengthen lipid-metabolism and other effects.
Banana resistant starch is added in the formula of ice cream, and is to add in a large proportion, have not yet to see any skill
Art is reported.
The content of the invention
A kind of technological deficiency it is an object of the invention to be directed to existing ice cream recipe, there is provided banana resistant starch ice river in Henan Province
Drench, it have low sugar, low fat, it is in good taste the characteristics of, while being sufficiently reserved the healthcare function of banana resistant starch.
It is a further object of the present invention to provide the banana resistant starch manufacturing method of ice cream.
The purpose of the present invention is achieved by the following technical programs：
A kind of banana resistant starch ice cream is provided, according to mass percent meter, is prepared using following each component：
Banana resistant starch：20%~40%；
Banaina：20%~40%；
Skimmed milk power：20%~30%；
Diglyceride：4%~8%；
Stearoyl lactate：1%~2%；
Citric acid fatty acid ester：1%~2%；
Water：Surplus.
One of preferred scheme, is prepared using following each component：
Banana resistant starch：20%；
Banaina：40%；
Skimmed milk power：20%；
Diglyceride：8%；
Stearoyl lactate：1%；
Citric acid fatty acid ester：1%；
Water：Surplus.
The two of preferred scheme, are prepared using following each component：
Banana resistant starch：40%；
Banaina：20%；
Skimmed milk power：30%；
Diglyceride：4%；
Stearoyl lactate：2%；
Citric acid fatty acid ester：2%；
Water：Surplus.
The three of preferred scheme, are prepared using following each component：
Banana resistant starch：30%；
Banaina：30%；
Skimmed milk power：25%；
Diglyceride：6%；
Stearoyl lactate：1.5%；
Citric acid fatty acid ester：1.5%；
Water：Surplus.
Preferably, the banana resistant starch is prepared by the following method and obtains：Green banana peeling, mashing, in screen cloth,
Oversize is rinsed with clear water, precipitation is collected in the mixing liquid that collection is rinsed, centrifugation, is dried to obtain banana resistance shallow lake
Powder.The present invention prepares banana resistant starch using washing separate mode, simple, quick compared with conventional combined-enzyme method, cost
It is low.
Further, the banana resistant starch is prepared by the following method and obtains：Be by green banana peeling, break into it is even
Slurry, in screen cloth, oversize is rinsed with the clear water of ordinary faucet, rinses 4~10min, is centrifuged 2000~3000 revs/min,
15~25min of centrifugation, collects precipitation, is dried to obtain banana resistant starch.
Preferably, the screen cloth is 40~80 mesh.
Invention also provides the banana resistant starch manufacturing method of ice cream, comprise the following steps：
S1. mix, be homogenized：By banana resistant starch, banaina, skimmed milk power, diglyceride, stearoyl lactate, lemon
Lemon acid fatty acid ester and water mix in proportion, are homogenized, and obtain mixture；
S2. sterilize：The mixture that step S1 mixes after homogenate is heated to 50~60 DEG C, ultrasonic sterilization treatment；It is described super
Sound sterilizing condition be：200~300W/L of ultrasonic power density, 25~30kHz of supersonic frequency, ultrasonic power is：When ultrasonic
Between 5~10s, 5~10s of intermittent time, 15~25min of total sonication time.
Sterilization treatment can be carried out using ultrasonic sterilization equipment.
S3. the mixture after being sterilized through step S2 freezes 20~30min at -30~-18 DEG C；
S4. ultrasonication：Mixture after step S3 treatment uses ultrasonication, ultrasonic power density 80 again
~120W/L, 20~25kHz of supersonic frequency, ultrasonic power are 2~4s of ultrasonic time, 2~4s of intermittent time, total sonication time 4
~8min；
S5. continue to be put into -30~-18 DEG C of chilled storages after step S4 treatment, obtain banana resistant starch ice-cream product.
One of preferred manufacturing conditions, heating-up temperature described in step S1 is 50 DEG C, ultrasonic power density described in step S2
It is 300W/L, supersonic frequency is 30kHz, and ultrasonic power is：Ultrasonic time 5s, intermittent time 5s, total sonication time 15min；Step
Mixture after being sterilized described in rapid S3 freezes 20min at -30 DEG C；Ultrasonic power density described in step S4 is 80W/L, supersonic frequency
Rate is 25kHz, and ultrasonic power is：Ultrasonic time 2s, intermittent time 2s, total sonication time 8min.
The two of preferred manufacturing conditions, heating-up temperature described in step S1 is 60 DEG C, ultrasonic power density described in step S2
It is 200W/L, supersonic frequency is 25kHz, and ultrasonic power is：Ultrasonic time 10s, intermittent time 10s, total sonication time 25min；
Mixture after being sterilized described in step S3 freezes 30min at -18 DEG C；Ultrasonic power density described in step S4 is 120W/L, is surpassed
Acoustic frequency is 20kHz, and ultrasonic power is：Ultrasonic time 4s, intermittent time 4s, total sonication time 4min.
The three of preferred manufacturing conditions, heating-up temperature described in step S1 is 55 DEG C, ultrasonic power density described in step S2
It is 250W/L, supersonic frequency is 28kHz, and ultrasonic power is：Ultrasonic time 8s, intermittent time 8s, total sonication time 20min；Step
Mixture after being sterilized described in rapid S3 freezes 25min at -25 DEG C；Ultrasonic power density described in step S4 is 100W/L, ultrasound
Frequency is 22kHz, and ultrasonic power is：Ultrasonic time 3s, intermittent time 3s, total sonication time 6min.
Compared with prior art, the invention has the advantages that：
The present invention prepares ice cream using banana resistant starch first, gives full play to banana resistant starch regulating intestinal canal and is good for
Health, propagation probiotics, suppress harmful bacteria, reduce gut pH, hypoglycemic, reducing blood lipid, relax bowel, induced tumor cell withers
Die, reduce serum cholesterol and triglycerides, strengthen the probiotic effects such as lipid-metabolism, solve present in existing ice cream recipe
Fat high, sugar high, to healthy unfavorable defect, change the shape of the unfavorable health that ice cream brings to consumer for a long time
As being that the vast consumer for liking ice cream brings glad tidings.
In ice cream recipe of the present invention, not only with the banana resistant starch of vast scale, and further optimization of C/C composites,
For example with skimmed milk power, product fat content is reduced, emulsifying agent is using diglyceride, stearoyl lactate, citric acid fat
Acid esters is compounded, and is played with banana resistant starch and acted synergistically, common to provide the smooth mouthfeel of ice-cream product, meanwhile, diglyceride
Deng fat metabolism approach is not entered, do not accumulate in vivo.
Further, the invention provides the preferred preparation method of banana resistant starch, using washing separate mode, prepare
Banana resistant starch, simple, quick compared with conventional combined-enzyme method, low cost is adapted to large-scale industrial production.
Based on the addition of banana resistant starch, invention further provides the manufacturing method of ice cream, with super
Sound wave sterilization method, high-temperature sterilization, does not keep fully banana resistant starch activity, early stage that mixture auxiliary is heated into 50~60
DEG C ultrasonic sterilization again, makes temperature and ultrasonic wave produce cooperative effect, ensures sterilization effect, keeps good mouthfeel.In freezing
Process leading portion, sample not yet fully charge when, using ultrasonication in short-term, back segment is freezed the ice of the ice-cream product for obtaining
Brilliant tiny, mouthfeel is more fine and smooth.
The inventive method is simple and easy to apply, and manufacturing conditions are gentle, with important application value.
Specific embodiment
The present invention, banaina, skimmed milk power, diglyceride, stearoyl breast are further illustrated with reference to specific embodiment
Sour sodium, citric acid fatty acid ester are conventional purchased in market；Unless stated otherwise, the equipment being related in the embodiment of the present invention and other originals
Expect to be equipment and raw material commonly used in the art.
Embodiment 1
Green banana peeling, mashing, are placed in 40 eye mesh screens, and oversize is rinsed with clear water, collect the mixing liquid rinsed,
Centrifugation, collects precipitation, is dried to obtain banana resistant starch；
The preparation of ice cream：According to mass percent meter, banana resistant starch 20% obtained above, banaina 40%,
Skimmed milk power 20%, diglyceride 8%, stearoyl lactate 1%, citric acid fatty acid ester 1%, balance of water is mixed
Uniformly, it is homogenized, is heated to 50 DEG C, be placed in ultrasonic sterilization equipment, ultrasonic power density 300W/L, supersonic frequency 30kHz surpasses
Sound mode is ultrasonic time 5s, intermittent time 5s, total sonication time 15min；Mixture after sterilizing freezes 20min at -30 DEG C
Afterwards, take out and use ultrasonication again, ultrasonic power density 80W/L, supersonic frequency 25kHz, when ultrasonic power is for ultrasound
Between 2s, intermittent time 2s, total sonication time 8min；Continue to be put into -30 DEG C of chilled storages afterwards, obtain banana resistant starch ice river in Henan Province
Drench product.
Embodiment 2
Green banana peeling, mashing, in 80 eye mesh screens, oversize are rinsed with clear water, collect the mixing liquid rinsed,
Centrifugation, collects precipitation, is dried to obtain banana resistant starch；
The preparation of ice cream：According to mass percent meter, banana resistant starch 40% obtained above, banaina 20%,
Skimmed milk power 30%, diglyceride 4%, stearoyl lactate 2%, citric acid fatty acid ester 2%, balance of water is mixed
Uniformly, it is homogenized, is heated to 60 DEG C, as ultrasonic sterilization equipment, ultrasonic power density 200W/L, supersonic frequency 25kHz surpasses
Sound mode is ultrasonic time 10s, intermittent time 10s, total sonication time 25min；Mixture after sterilizing is in -18 DEG C of freezings
After 30min, taking-up uses ultrasonication, ultrasonic power density 120W/L, supersonic frequency 20kHz again, and ultrasonic power is
Ultrasonic time 4s, intermittent time 4s, total sonication time 4min；Continue to be put into -18 DEG C of chilled storages afterwards, obtain banana resistance shallow lake
Powder ice-cream product.
Embodiment 3
Green banana peeling, mashing, in 60 eye mesh screens, oversize are rinsed with clear water, collect the mixing liquid rinsed,
Centrifugation, collects precipitation, is dried to obtain banana resistant starch；
The preparation of ice cream：According to mass percent meter, banana resistant starch 30% obtained above, banaina 30%,
Skimmed milk power 25%, diglyceride 6%, stearoyl lactate 1.5%, citric acid fatty acid ester 1.5%, balance of water, mixing
Stir, be homogenized, 55 DEG C are heated to, as ultrasonic sterilization equipment, ultrasonic power density 250W/L, supersonic frequency
28kHz, ultrasonic power is ultrasonic time 8s, intermittent time 8s, total sonication time 20min；Mixture after sterilizing is cold at -25 DEG C
After freezing 25min, take out and use ultrasonication, ultrasonic power density 100W/L, supersonic frequency 22kHz, ultrasonic power again
It is ultrasonic time 3s, intermittent time 3s, total sonication time 6min；Continue to be put into -25 DEG C of chilled storages afterwards, obtain banana resistance
Starch ice-cream product.
Embodiment 4
According to banana resistant starch ice cream in AOAC 2002.02 (resistance starch content measure) method measure embodiment
The resistance starch content of product, as a result as shown in table 1：
Table 1
| Sample | Resistance starch content/% |
| Embodiment 1 | 12.6±3.5 |
| Embodiment 2 | 32.5±2.3 |
| Embodiment 3 | 23.6±3.3 |
Embodiment 5
The products obtained therefrom of embodiment 1 to 3 is carried out into subjective appreciation experiment.10 subjective appreciation compositions of personnel are selected to evaluate group,
It is required that subjective appreciation personnel 12h before evaluation does not drink, non-smoking does not eat pungent irritable food of Denging, 2 samples before and after evaluation
To be gargled with clear water and be spaced 10min, carry out subjective appreciation one by one by the way of mouth is tasted, 10 points of each best result fills in sense
Official's evaluation form, collecting subjective appreciation table carries out statistical analysis, and subjective appreciation standard and result see the table below 2.
The banana resistant starch ice cream mouthfeel of table 2. is evaluated
Evaluation group unanimously gives the products obtained therefrom favorable comment of embodiment 1 to 4, and banana resistant starch ice cream mouthfeel of the present invention is done
Defecate refreshing not sweet, pleasant impression is naturally long, and silk is slided, and entrance is melted naturally, not sticky.
Claims (10)
1. a kind of banana resistant starch ice cream, it is characterised in that according to mass percent meter, is prepared using following each component
Obtain：
Banana resistant starch：20%~40%；
Banaina：20%~40%；
Skimmed milk power：20%~30%；
Diglyceride：4%~8%；
Stearoyl lactate：1%~2%；
Citric acid fatty acid ester：1%~2%；
Water：Surplus.
2. banana resistant starch ice cream according to claim 1, it is characterised in that be to use according to mass percent meter
Following each component is prepared：
Banana resistant starch：20%；
Banaina： 40%；
Skimmed milk power：20%；
Diglyceride： 8%；
Stearoyl lactate：1%；
Citric acid fatty acid ester：1%；
Water：Surplus.
3. banana resistant starch ice cream according to claim 1, it is characterised in that be to use according to mass percent meter
Following each component is prepared：
Banana resistant starch：40%；
Banaina： 20%；
Skimmed milk power：30%；
Diglyceride： 4%；
Stearoyl lactate：2%；
Citric acid fatty acid ester：2%；
Water：Surplus.
4. banana resistant starch ice cream according to claim 1, it is characterised in that be to use according to mass percent meter
Following each component is prepared：
Banana resistant starch：30%；
Banaina： 30%；
Skimmed milk power：25%；
Diglyceride： 6%；
Stearoyl lactate：1.5%；
Citric acid fatty acid ester：1.5%；
Water：Surplus.
5. the banana resistant starch ice cream according to any one of Claims 1-4, it is characterised in that the banana resistance is formed sediment
Powder is prepared by the following method and obtains：Green banana peeling, mashing, in screen cloth, oversize are rinsed with clear water, are collected flushing and are got off
Mixing liquid, centrifugation, collect precipitation, be dried to obtain banana resistant starch.
6. banana resistant starch ice cream according to claim 5, it is characterised in that the screen cloth is 40~80 mesh.
7. banana resistant starch manufacturing method of ice cream described in any one of claim 1 to 6, it is characterised in that including following
Step：
S1. mix, be homogenized：By banana resistant starch, banaina, skimmed milk power, diglyceride, stearoyl lactate, citric acid
Fatty acid ester and water mix in proportion, homogenate, obtain mixture；
S2. sterilize：The mixture that step S1 mixes after homogenate is heated to 50~60 DEG C, ultrasonic sterilization treatment；The ultrasound is gone out
The condition of bacterium is：200~300W/L of ultrasonic power density, 25~30kHz of supersonic frequency, ultrasonic power is：Ultrasonic time 5~
10s, 5~10s of intermittent time, 15~25min of total sonication time；
S3. the mixture after being sterilized through step S2 freezes 20~30min at -30~-18 DEG C；
S4. ultrasonication：Step S3 treatment after mixture again use ultrasonication, ultrasonic power density 80~
120W/L, 20~25kHz of supersonic frequency, ultrasonic power be 2~4s of ultrasonic time, 2~4s of intermittent time, total sonication time 4~
8min；
S5. continue to be put into -30~-18 DEG C of chilled storages after step S4 treatment, obtain banana resistant starch ice-cream product.
8. banana resistant starch manufacturing method of ice cream according to claim 7, it is characterised in that heated described in step S1
Temperature is 50 DEG C, and ultrasonic power density described in step S2 is 300W/L, and supersonic frequency is 30kHz, and ultrasonic power is：When ultrasonic
Between 5s, intermittent time 5s, total sonication time 15min；Mixture after being sterilized described in step S3 freezes 20min at -30 DEG C；Step
Ultrasonic power density described in S4 is 80W/L, and supersonic frequency is 25kHz, and ultrasonic power is：Ultrasonic time 2s, intermittent time 2s,
Total sonication time 8min.
9. banana resistant starch manufacturing method of ice cream according to claim 7, it is characterised in that heated described in step S1
Temperature is 60 DEG C, and ultrasonic power density described in step S2 is 200W/L, and supersonic frequency is 25kHz, and ultrasonic power is：When ultrasonic
Between 10s, intermittent time 10s, total sonication time 25min；Mixture after being sterilized described in step S3 freezes 30min at -18 DEG C；Step
Ultrasonic power density described in rapid S4 is 120W/L, and supersonic frequency is 20kHz, and ultrasonic power is：Ultrasonic time 4s, intermittent time
4s, total sonication time 4min.
10. banana resistant starch manufacturing method of ice cream according to claim 7, it is characterised in that described in step S1 plus
Hot temperature is 55 DEG C, and ultrasonic power density described in step S2 is 250W/L, and supersonic frequency is 28kHz, and ultrasonic power is：Ultrasound
Time 8s, intermittent time 8s, total sonication time 20min；Mixture after being sterilized described in step S3 freezes 25min at -25 DEG C；Step
Ultrasonic power density described in rapid S4 is 100W/L, and supersonic frequency is 22kHz, and ultrasonic power is：Ultrasonic time 3s, intermittent time
3s, total sonication time 6min.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT201800009191A1 (en) * | 2018-10-05 | 2020-04-05 | Bravo Spa | PROCEDURE AND MACHINE FOR ULTRASOUND TREATMENT OF LIQUID FOOD MIXTURES |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101283789A (en) * | 2008-05-27 | 2008-10-15 | 华南农业大学 | Preparation method of banana natural resistance starch |
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| EP3632473A3 (en) * | 2018-10-05 | 2020-11-11 | BRAVO S.p.A. | Process and machine for the ultrasonic treatment of liquid food mixtures |
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