How to make banana fruit
(I) Process Flow
Raw Materials → Sulfur Smoking → Peeling and Dehairing → Slicing → Hardening → Rinsing → Glazing → Sugar Staining → Drying → Packaging → Finished Product
(b) Description of Key Operational Steps
(1) Raw Materials: Select 7 to 8 fully ripe, undamaged bananas without any signs of decay. The quality of the raw material directly affects the final product's texture and flavor.
(2) Sulfur Smoking: This step is carried out in a sealed container at a temperature of 70–80°C with a sulfur dioxide concentration of 1–2%. Once the sulfur dioxide content in the fruit reaches at least 0.1%, the bananas are ready to be removed. The purpose of sulfur smoking includes: preserving color, enhancing nutrient retention—especially vitamin C—and increasing cell membrane permeability to speed up sugar penetration and reduce processing time.
(3) Peeling and Dehairing: After the sulfur treatment, carefully remove the outer skin using a stainless steel knife or bamboo clip. Also, eliminate the fibrous threads around the pulp for a smoother texture.
(4) Slicing: Cut the banana flesh into thin slices, approximately 0.5 to 1 cm thick. It is recommended to slice them at an angle of about 30 degrees relative to the longitudinal axis for better appearance and consistency.
(5) Hardening: Soak the sliced bananas in a hardening solution until they become firm. The solution contains 3 grams of sodium metabisulfite, 5 grams of calcium hydroxide, 2 grams of alum, and 20 grams of salt per liter of water. After mixing and allowing it to settle, take the supernatant and adjust the pH to between 10 and 10.5 for optimal results.
(6) Rinsing: Rinse the hardened banana slices thoroughly with clean water to remove any excess chemicals and prepare them for the next stage.
(7) Blanching: Immerse the washed banana slices in boiling water (100°C) for 1–2 minutes to stop enzymatic activity and improve texture.
(8) Glazing: Perform three glazing steps. The first glaze should have a sugar concentration of 30% to begin the sugar absorption process.
(9) Drying: After the final glazing, remove the candied slices, drain them, and dry at a temperature of 60–70°C until the surface is dry and free from moisture.
(III) Product Quality Standards
1. Sensory Index: - Color: Light yellow and translucent. - Texture and Shape: Uniform slices or blocks, consistent size, dry surface without crystallization, clean and free of impurities, with a full and firm texture. - Taste: Sweet but not greasy, with a distinct banana flavor.
2. Physical and Chemical Indicators: - Total Sugar: 50% to 60%. - Moisture Content: 14% to 18%. - Residual Sulfur Dioxide: Within safe limits as per food safety standards.
3. Microbiological Indicators: - Total Bacterial Count: ≤ 750/g. - E. coli: ≤ 30/100g. - Pathogenic Bacteria: Not detected.
This detailed process ensures that the final product meets high-quality standards in terms of appearance, taste, texture, and safety, making it suitable for commercial sale and consumer consumption.Soy lecithin powder is a substance derived from soybeans that is commonly used as an emulsifier, stabilizer, and thickener in food products. It is a natural source of phospholipids, which are essential components of cell membranes. Soy lecithin powder is often added to chocolate, baked goods, and other processed foods to improve texture and prevent separation of ingredients. It is also used in the production of dietary supplements and pharmaceuticals. Soy lecithin powder is generally considered safe for consumption, although some people with soy allergies may need to avoid it.
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