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Banana is one of our country's special products. Because of its unique flavor and flavor, banana is welcomed by domestic and foreign markets. At present, due to the poor preservation technology and equipment conditions of bananas, the decay rate of bananas is very high, which is not conducive to a large number of storage and transportation, resulting in "high yield and unsalable sales" in the producing areas. As for banana processing products, only dehydrated banana slices are manufactured in Guangdong, with an annual export volume of more than 100 tons.
Banana Chips Processing Line: raw material selection washing, peeling, slicing mixing drying frying graded packaging.Material selection: Bananas used for banana slices should be fully ripe, pest-free and rotten.Wash, peel and slice: Rinse bananas in clean water, peel and cut into 0.5-1 cm thick slices. Mixture: 10 bananas, 1 milk powder and 5 water. First, the milk powder and water are washed and poured into the banana slices, and then fully stirred to make all the banana slices stick to the milk powder.
Drying: Banana slices are heated in the oven at 80-100 C to dehydrate. When the moisture content of banana slices is 16-18%, they can be removed from the container.
Fried: Baked banana slices are fried until brown in vegetable oil at 130 - 150 C. The crisp banana slices come out of the pot.Graded packaging: graded packaging according to color and size.
Banana Preserved Fruit Production process: raw material selection grading pre-cooking cooling peeling cutting color protection hardening sugar solution boiling soaking drying packaging finished products.Selection and grading of raw materials: Select ripe bananas with yellowish peel and soft pulp, weed out insect bites, organised damage and overripe bananas. Then the qualified raw materials are graded according to the size and maturity of fruit diameter, so that the quality of finished products is uniform.Pre-boiling and cooling: Put raw materials into boiling water, add 0.1%-0.2% alum to boiling water, boil for 2-3 minutes, then cool quickly to room temperature with cold water.Peeling and slicing: Banana peel is peeled manually, rotten part of pulp, discolored spots and unpeeled tendons are removed with stainless steel knife, and then cut into two halves along the middle line of pulp, and then cut into pieces about 5 cm across.
Color protection: Pulp cut into small pieces is quickly put into 2% sodium sulfite solution and soaked for 5 minutes in order to prevent enzymatic browning and turn pulp from light yellow to black.Hardening: After color protection, the fruit pieces were placed in 1.5% calcium chloride solution and soaked for 5-8 minutes. The soaking time and the concentration of calcium chloride solution can be adjusted according to the maturity of raw materials to increase the hardness of pulp and facilitate processing.
Solution boiling and soaking: 55% sugar solution was prepared, and a certain amount of methyl cellulose (CMC) was added to the sugar solution, and the concentration of CMC was controlled to be about 0.5%. The sugar solution is boiled and poured into the fruit pieces. The sugar content rises to 60%-65%. Turn off the fire and stop cooking. The fruit pieces are soaked in the boiled sugar solution for about 24 hours.Drying: Fruit blocks are dried with sugar solution and dried in a far-infrared oven at 65 C. It takes about 8 to 10 hours to get out of the oven without sticking hands on the surface of the fruits.Shaping and packaging: Remove inconsistent products and form a unified shape. Then vacuum sealing packaging was carried out with polyethylene plastic bags with poor air permeability.The moisture content of the finished product is 20% and the total sugar is 60%-65%.
Canned Banana Slices:
It is difficult to make bananas into cans: (1) It is easy to rot and lose shape after canning, and can't keep the shape neat;
(2) The excretion of causal glue makes the surface of the product sticky; (3) the sugar in the tank is not clear and opaque; (4) it is difficult to keep its color, fragrance and taste unchanged. The above problems are related to raw material selection, production technology and technology of banana.There are several methods to make canned bananas: direct canning, vacuum treatment, calcium chloride assimilation, pectin extraction, etc. Pectin extraction method is to add boiling sugar solution to extract pectin from banana before sealing, so that the banana slices are complete and the tank liquid is transparent. This method meets the requirements of canning and is an ideal production method at present.Process flow banana heating peeling slicing sugar solution impregnation heat treatment canning injection of sugar solution exhaust sealing sterilization cooling packaging.Material selection: The maturity of bananas is closely related to the quality of canned bananas. Bananas are not hot and have a sour and astringent taste; they are too ripe and rotten easily, resulting in irregular sheets and unclear liquid. The best raw material for canned bananas is to ripen them by chemical method (calcium carbide method or ethylene dilute) or smoking method at room temperature of about 18 C until the third or fourth day. At this time, the skin of banana is yellow, with little black spots of plum blossom. Or it can be processed on the day or the next day when the sour and astringent taste just disappears.Peeling and removing silk thread: When the banana is ripened properly, remove it and rinse it with disinfected water. Then peel off the skin and use the tip of a stainless steel knife or bamboo clip to remove or clip the silk around the pulp.
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