1 Banana Chips
①Production process: raw material selection → washing, peeling, slicing → mixing → drying → frying → graded packaging.
②Technical points:
Selection of raw materials: Bananas used to make banana chips must be fully mature, free of diseases, insect pests and rot.
Wash, peel, and slice: Rinse the bananas in clean water, peel them, and cut them into 0.5 to 1 cm thick slices.
Ingredients: 10 parts banana, 1 part milk powder, 5 parts water. First mix the milk powder with water, pour it into the banana slices, and stir thoroughly so that all the banana slices can be coated with the milk powder.
Drying: Place the banana slices in a roaster and raise the temperature to 80-100°C to dehydrate them. When the moisture content of the banana slices is 16%-18%, they can be taken out of the container.
Frying: Baked banana slices are then fried in 130-150℃ vegetable oil until brown, and you will get crispy and fragrant "banana chips" out of the pan.
Grading packaging: Grading packaging according to color and size.
2 Preserved bananas
①Production process: raw material selection→grading→precooking→cooling→peeling→cutting→color protection→hardening→sugar liquid cooking→sugar liquid Soaking→drying→shaping→packaging→finished product.
②Technical points:
Selection and grading of raw materials: Select ripe bananas with light yellow skin and soft flesh, and remove insect bites, tissue damage, and overripe bananas. . Qualified raw materials are then graded according to fruit diameter and maturity, so that the quality of the finished product is uniform.
Pre-cooking and cooling: Put the raw materials into boiling water, add 0.1% to 0.2% alum in the water and boil for 2 to 3 minutes, take it out and quickly cool it to normal temperature with cold water.
Peel and cut into pieces: Peel off the banana skin by hand, use a stainless steel knife to remove the rotten part of the pulp, discolored spots and unpeeled tendons on the surface of the pulp, and then cut it into two lengthwise along the center line of the pulp. Half, then cut crosswise into pieces of about 5 cm.
Color protection: Quickly put the pulp cut into small pieces into 2% sodium sulfite solution and soak for 5 minutes to prevent enzymatic browning, which will turn the pulp from light yellow to black.
Hardening: Place the color-protected fruit pieces in 1.5% calcium chloride solution and soak for 5 to 8 minutes. The soaking time and calcium chloride solution concentration can be adjusted appropriately according to the maturity of the raw materials to increase the hardness of the pulp and facilitate processing.
Solution cooking and soaking: Prepare 55% sugar solution, and add a certain amount of dredged methylcellulose (CMC) to the sugar solution to control the CMC concentration to about 0.5%. After the sugar liquid is boiled, pour in the fruit pieces, cook until the sugar content rises to 60% to 65%, turn off the heat and stop cooking, and soak the fruit pieces in the boiled sugar liquid for about 24 hours.
Drying: Drain the sugar liquid from the fruit pieces and dry them in a far-infrared oven at a temperature of 65°C. It will take about 8 to 10 hours until the surface of the fruit pieces is no longer sticky and can be taken out of the oven.
Shaping and packaging: Remove finished products with inconsistent colors and shape them into a unified shape. Then vacuum seal packaging in polyethylene plastic bags with poor air permeability.
③ Product quality requirements: Smooth appearance; non-sticky, full tissue, uniform penetration of sugar liquid; high sweetness, rich banana flavor, and no astringency, bitterness or other strange smells.
The moisture content of the finished product is 20%, and the total sugar is 60% to 65%.
3 Canned Banana Chips
There are certain difficulties in making banana slices into cans: (1) After canning, they tend to become soft and lose their shape, and the shape of the slices cannot be kept neat; (2) The secretion of caustic gum makes the surface of the product sticky; (3) the sugar liquid in the jar is unclear and milky; (4) it is difficult to keep its color, aroma and taste unchanged. The above issues are related to the raw material selection, production process and technology of bananas.
There are several methods for canning with bananas: direct canning method, vacuum treatment method, adding calcium chloride assimilation method, extracting pectin method, etc. The pectin extraction method is to add boiling sugar liquid before sealing to extract the pectin from the banana, so that the banana slices are intact and the tank liquid is transparent. This method meets the requirements for canning and is currently an ideal production method.
Process flow: banana → heating → peeling → slicing → sugar solution → dipping → heat treatment → canning → injecting sugar solution → exhaust → sealing → sterilization → cooling → packaging
Production Method 1. Raw material selection: The ripeness of bananas has a great relationship with the quality of canned food. Bananas that are underheated will have a sour and astringent taste; if they are overripe, they will become soft and rotten, resulting in irregular slices and unclear liquid. It is best to use chemical methods (carbide method or ethylene) or smoking methods to ripen nine-ripened bananas at room temperature of about 18°C ??until the third or fourth day as raw materials for canning. At this time, the banana peel is yellow with slight black spots of plum blossoms. You can also ripen it until the sour and astringent taste has just disappeared and process it on the same day or the next day.
2． Peel and remove the strings: When the bananas are ripe enough, take them out and rinse them with sterilized water. Then peel off the outer skin, and then use the tip of a stainless steel knife or bamboo tongs to pick out or clip away the threads around the pulp. It must be removed carefully, otherwise after canning, the banana slices will be surrounded by brown and brown coarse fibers, which will affect the quality and appearance.
3. Slicing and dipping: Use a stainless steel knife or slicer to cut the pulp into banana slices with a thickness of 1 cm. After slicing, they need to be soaked in 50% sugar solution immediately and left at room temperature for 20 minutes to prevent the pulp from oxidizing and turning black.
4． Heat treatment: Take out the soaked banana slices with a hollow aluminum spoon, place them in 30% boiling sugar solution, and keep them at 85 to 95°C for 10 minutes.
5． Canning: (1) Prepare sugar juice; pour 35 kilograms of water into a pot and heat until boiling, then pour in 15 kilograms of white sugar and stir until the sugar is completely dissolved. Use a refractometer to measure the sugar content and calibrate it to 30. Add 0.5 citric acid to the sugar solution and 35 mg of vitamin C per can. After filtering, the sugar solution is kept warm for later use (keep it above 80°C).
(2) Bottle washing: Bottles should be washed with clean water and steam sterilized (100°C, 20 minutes). Boil the rubber ring in water for 5 minutes before use.
(3) Canning and weighing: Use a 500g Victory bottle, and accurately weigh 300g of banana slices and 205g of sugar water for each bottle, with a total net weight of 505g. Includes 35 mg of vitamin C (adding a little vitamin can also make the product more colorful).
6． Exhaust: Cans filled with sugar juice should be exhausted in time. The exhaust temperature should be 90 to 95°C for 10 to 12 minutes. When the core temperature reaches above 95°C, seal immediately.
7. Sealing: Seal with semi-automatic can sealing machine. After sealing, sealing inspection is carried out at the inspection station. Unqualified cans must be promptly removed and reworked.
8. Sterilization and cooling: Starting from the time when the water temperature in the sterilization tank reaches 100°C, heating will be stopped after 30 minutes. Cool in three stages and take out when the can body temperature reaches 35-38°C. After cooling, wipe the can with gauze to prevent the lid from rusting. Sterilization formula 7′-30′-5′/100℃
9. Finished product packaging: according to the finished product packaging operating procedures.