How to process banana powder

March 02, 2022

It has been reported that Taiwan produces banana powder, but it has not yet appeared in the country. I am afraid the process and equipment are demanding and the yield is low. Its processing technology is as follows:
1. Raw material treatment: Bananas that need to be fully matured, only bananas that have reached maturity, their color, aroma, and browning degree will be reduced. After removing the peel from the banana, protect the skin.
2. Color protection treatment: Bananas can be immediately diced and immersed in an antioxidant and bleach solution, or they can be immersed in the above solution for 10-15 minutes without slicing. Bleach is made with 0.2% sodium bisulfite, or available. Smoked sulfur treatment, burning sulfur in a cubic meter volume of pure sulfur for 15 minutes, sulfur about 10-15 grams, the sulfur dioxide concentration of about 1%, it can achieve color protection purposes.
3. Drying: Drying at 60 degrees Celsius, drying at this temperature for a long time, too much loss of aromatics. Conditional factories, using low-temperature vacuum freeze-drying equipment, put the banana chips on a shallow pan, and put it in the freezer, freeze at -28 degrees Celsius for 1 hour, and then in a low-temperature vacuum dryer, at 5-0.1 mm mercury Under the column vacuum degree, the drying temperature is under 10-40 degrees Celsius, the banana moisture sublimates, achieves the purpose of drying in a short time, the product moisture content is below 3%.
4. Pulverization: When placed in a dehumidifying device, it is pulverized into a powder and then sieved and finely ground to obtain purple or light yellow banana powder.
5. Packing: This kind of product needs low temperature and low humidity because of its low moisture content and easy to absorb moisture. It needs to be evacuated or filled with nitrogen and sealed.
6. Edible method: When drinking, directly add the sterilized water into the beverage, or use it as a raw material for health food to quantitatively add to other foods.

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Ms. Amu Yang

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