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Banana milk shake and producing method thereof

A technology for banana and milkshake, 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: 2015-03-18
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 milk shake and producing method thereof
  • Banana milk shake and producing method thereof
  • Banana milk shake and producing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Prepare the banana milkshake provided by the invention according to the following method:

[0052] (1) Quality control of raw materials: The processed bananas are fresh and ripe single species, without black spots and wounds on the surface; the milk used for processing is commercially available ultra-high temperature sterilized milk, with a protein content of 3.0g / 100g and a fat content of 3.6g / 100g.

[0053] (2) Peeling: Wash and peel the bananas;

[0054] (3) Soaking: The aqueous solution prepared by ascorbic acid, citric acid and water with a mass ratio of 1:1 is used as the color protection solution. The mass percentage concentration of ascorbic acid and citric acid in the color protection solution is both 0.2%. After the final banana is soaked in the color protection solution, follow-up operation shall be carried out as soon as possible;

[0055] (4) Cut into pieces: Cut the banana into pieces in the color protection solution, with a thickness of 3cm-4cm;

[0056...

Embodiment 2

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

[0069] Table 2 Quality and microbial indicators of banana milkshake

[0070]

[0071]

[0072] The sensory evaluation result of this embodiment gained banana milk shake is 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 untreated banana milkshake, good flavor, no layering, high stability, small nutritional loss, attractive color and good taste.

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

[0075] This embodiment compares with embodiment 1, uses CO 2 Oxygen exclusion was effective in preventing browning of banana milkshakes, but CO 2 The solubility of the banana milkshake reduces t...

Embodiment 3

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

[0078] Table 3 Quality and microbial indicators of banana milkshake

[0079]

[0080] The sensory evaluation result of this embodiment gained banana milk shake is as follows image 3 shown.

[0081] Compared with the untreated banana milkshake, the banana milkshake obtained by the 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 mold and yeast was below the detection limit, as shown in Table 3.

[0083] Compared with Embodiment 1, the ultra-high pressure treatment pressure of this embodiment is lower, so the equipment loss is sm...

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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 (milk shake, fruit shake) is a very popular drink in Europe and the United States in recent years. It is made by mixing fresh fruit (mostly bananas as the base material) with milk, yogurt, soy milk, etc. Because it is mixed with fruit puree, it is thicker and more mellow than ordinary commercially available fruit juices. It is a very popular health drink abroad. At present, in China, Smoothie is still a new thing. In recent years, only a few dessert shops have sold it, and there is almost no industrial production. Therefore, the development of Smoothie products is urgently needed in China to promote the development of the 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, i...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156
Inventor 廖小军王思元赵靓
Owner CHINA AGRI UNIV
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