Bananas are mainly eaten fresh. In many countries in Africa, Central and South America, and Southeast Asia, cooked bananas are used as the staple food, or they are steamed, baked, or fried into food. Bananas are commonly used to brew beer in Africa. It is widely used in making jam in the Philippines. Dried bananas were manufactured in Dongguan, Guangdong in the early days. In the 1980s, banana chips processed in Guangdong were put on the domestic market. Canneries in Guangdong and Guangxi once processed canned bananas. In 1992, the Guangdong cannery factory successfully trial-produced banana puree suitable for infants. Purely natural banana juice drink is rich in amino acids, fruit acids, vitamins, minerals, monosaccharides and other essential substances for the human body. It has a rich aroma, sweet and sour taste. The banana juice beverage produced by Dongguan Gangli Food and Beverage Factory was officially put into production in December 1993, with a daily output of more than 40,000 cans. Due to the fluctuation of international market prices and the sluggish export of fresh fruits, Taiwan Province of my country advocates the study of simple processing of bananas. The processed products include dried bananas, banana puree, banana jam, banana chips, banana powder, banana gummies, and banana juice. Among them, dried bananas The manufacturing has the most economic value and is suitable for farmers to process by themselves. Banana puree can be further used as a raw material for processing banana popsicles, banana ice cream, banana pudding, banana milk, banana stuffed bread and baby food with good color, aroma and taste. The newly made banana puree does not contain any chemical pigments or preservatives. It is packaged in aluminum foil and can be stored at room temperature for 4 to 6 months. The manufacturing process uses instant ultra-high temperature treatment and rapid cooling, combined with aseptic filling, so that the sugar contained in the banana does not burn and overcomes browning, while also preserving the natural color and flavor of the banana.
1. Banana powder
There are two production technology methods: one is to use banana pulp to freeze and dry it at low vacuum temperature, and then grind it into a powdery product; the other is to use pulping and vacuum drying and grinding methods. The production process is as follows (quoted from "Taiwan Patent Gazette No. 63581, 1984"):
2. Dried banana
(1) Process flow
Peel→ Cut → Sulfur fumigation → Bake → Soften → Packaging → Storage (2) Production method
Select edible ripe bananas with yellow skin, soft flesh and strong sweet aroma. After manual peeling, Cut in half lengthwise, fume with sulfur in a closed room for 20 to 30 minutes (2kg of sulfur for every 100kg of raw material) to inhibit browning; then dry with hot air at 65 to 70°C for 18 to 20 hours to reduce the moisture content of the finished product to 16 to 17 ; Then cover and leave it at room temperature for 24 hours to soften, then package and store. The color, aroma and taste can be maintained for half a year when stored at room temperature sealed in a polyethylene film bag.
3. Banana syrup canning
(1) Process flow
Raw raw materials → peel and slice → soak in sugar solution → heat treatment → canning → inject sugar solution →Exhaust→Sealing→sterilization→cooling→packaging.
(2) Production method
Select nine ripe bananas and treat them with ethephon at room temperature of about 18°C ??to ripen until the skin turns yellow; take them out, rinse them with clean water, peel and remove the silk Use a stainless steel knife to cross-cut banana slices to a thickness of 1cm and soak them in 50% sugar solution for 20 minutes to prevent oxidation and blackening; remove the banana slices from the sugar solution, place them in 30% boiling sugar solution, and boil at 85% Keep it at ~95°C for 10 minutes before canning. Each 500g bottle (can) is filled with 300g of pulp and 205ml of 30-concentration sugar water (add 428g of sugar per 1000ml of water, then add 0.5 citric acid and 35mg of vitamin C per can); put it into a sterilized bottle while it is hot (sugar liquid temperature is 80°C) medium; the bottle filled with sugar liquid is exhausted in time, the exhaust temperature is 90~95℃, the time is 10~12min; then it is sealed with a semi-automatic can sealing machine, and boiled in 100℃ boiling water for 30min for sterilization. After cooling in sections, wipe the bottle and lid with gauze.
4. Banana jam
①Ingredients: 1kg banana meat, 750g sugar, 5g citric acid.
②Preparation method: Mash the banana into puree, pour it into a pot with water and bring to a boil over high heat, continue to cook for 10 minutes, add sugar and citric acid (dissolve with a small amount of water first), switch to low heat and cook, stirring constantly until the mixture is ready. Place a spoonful of jam in a flat plate. After cooling, it will set and no water will separate. Then it can be put into a clean container, covered and stored in a cool place. If you sprinkle a layer of sugar on the jam, the storage time can be extended.