Process optimization of banana chocolate crispy ice cream bar

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℃.