How to make banana fruit
(I) Process Flow
Raw materials → Smoked sulfur treatment → Peeling and de-pilling → Slicing → Hardening → Rinsing → Sugar glazing → Drying → Packaging → Finished product
(II) Description of Key Operation Steps
(1) Raw Materials: Choose ripe, undamaged bananas that are between 7 to 8 on the ripeness scale. Avoid any that show signs of decay or damage to ensure quality in the final product.
(2) Smoked Sulfur Treatment: This step is carried out in a sealed chamber with a temperature maintained at 70–80°C and a sulfur dioxide concentration of 1–2%. The process continues until the sulfur dioxide content in the banana pulp reaches at least 0.1%. The main purposes of this step are to protect color, preserve nutrients (especially vitamin C), and increase cell membrane permeability, which helps sugar penetrate faster and reduces processing time.
(3) Peeling and De-pilling: After sulfur treatment, remove the outer skin using a stainless steel knife or bamboo clip. Carefully extract the fibrous threads around the pulp to ensure a smooth texture for further processing.
(4) Slicing: Cut the banana flesh into thin slices, approximately 0.5 to 1 cm thick. It’s recommended to slice them at an angle of about 30 degrees relative to the fruit's axis for better appearance and even drying.
(5) Hardening: Immerse the sliced bananas in a hardening solution for rapid firming. The solution contains 3 g sodium metabisulfite, 5 g calcium hydroxide, 2 g alum, and 20 g salt per liter of water. Mix well, let it stand, then take the clear supernatant and adjust the pH to 10–10.5 to ensure optimal texture and stability.
(6) Rinsing: Remove the hardened slices and rinse thoroughly with clean water to remove any residual chemicals from the hardening solution.
(7) Blanching: Place the washed slices into boiling water (100°C) for 1–2 minutes. This step helps to stop enzymatic activity and prepare the slices for sugar absorption.
(8) Sugar Glazing: Perform three rounds of sugar glazing. The first round uses a sugar concentration of 30% to start the infusion process. Subsequent rounds gradually increase the sugar concentration to achieve the desired sweetness and texture.
(9) Drying: After glazing, the candied slices are drained and dried at a controlled temperature of 60–70°C. This ensures even moisture removal without damaging the texture or flavor.
(III) Product Quality Standards
1. Sensory Characteristics: - Color: Light yellow and translucent. - Texture and Shape: Flat, block-shaped slices with uniform size. The surface should be dry, free of ice crystals, and clean with no visible impurities. - Taste: Sweet but not greasy, with a distinct banana flavor.
2. Physical and Chemical Indicators: - Total Sugar: 50–60% - Moisture Content: 14–18% - Residual Sulfur Dioxide: Must meet food safety standards.
3. Microbiological Standards: - Total Bacterial Count: ≤ 750/g - E. coli: ≤ 30/100g - Pathogenic Bacteria: Not detected in any sample.
This detailed process ensures high-quality, safe, and visually appealing candied banana products that meet both consumer expectations and industry regulations.Modified soybean phospholipid refers to a type of phospholipid that has been altered or processed in some way to improve its functionality or suitability for various applications. This can include changes to the chemical composition, molecular structure, or physical properties of the phospholipid.
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