Making of banana jam

At the peak of annual banana harvesting, in addition to fresh sales and northern transportation, in order to reduce the economic loss caused by decay, banana series foods should be developed, but banana processed foods are rarely available in the market, especially the processing of mature bananas. It is a jam with aroma, rich in salt, sweet and sour, and can be used for old age, infant food and processing bread, jam and ice cream food. The processing technology is as follows:  

1. Raw material processing: It can also be used if it is fully mature or even over-cooked, and artificially peeled for use.  

2, color treatment: color protection, banana pulp in the beater to be exposed to a large amount of air, if not protected, the jam will brown brown, therefore, color protection is a key measure of jam color. The test results show that the pulp is blanched in hot water at 100 ° C for 2 minutes before beating, in order to passivate the polyphenol oxidase activity with high temperature, thereby interrupting the oxidation of polyphenols. The test showed that the enzyme browning was basically inhibited when the temperature of the pulp center reached 85 °C. After blanching, the flesh is picked up, and vitamin C, ascorbic acid, is added as a coloring agent, and it is put into a beater to form a slurry.

3, concentration, sugar and additives: banana pulp has a high sugar content, including pectin is also high, it is difficult to concentrate under normal pressure, such as the use of atmospheric pressure concentration to minimize heating time, and can be added to the appropriate addition of sodium alginate Thickener, after a short time of concentration, add white sugar to make the soluble solids reach 40-45% to stop heating.

4, bottle filling: 200 grams of four-screw cans, capped.

5, sterilization: atmospheric pressure sterilization, that is, sterilization in boiling water at 100 ° C for 20 minutes can achieve sterilization purposes.

6. Cooling: A staged cooling method is used, and finally cooled to 40 °C.

7. Finished product: The finished banana jam is light yellow to golden yellow, and the sauce is smooth and has a rich banana aroma. After the processed product was stored at room temperature for 15 months, its color and aroma were basically normal, and no browning occurred.

8. After the banana pulp is blanched in boiling water, the soluble matter is lost in boiling water, which can be comprehensively utilized. After blanching, the juice can be recycled as raw material for banana juice beverage.

Fruit And Vegetable Powder

Fruit and vegetable powder is the fresh fruits and vegetables through the international advanced level of freeze-drying technology and equipment, after pretreatment, quick-freezing, vacuum drying, ultraviolet sterilization, packaging storage and other more than 10 processes.

Fruit And Vegetable Powder ,Wheat Straw Juice Powder ,Alfalfa Juice Powder,Celery Juice Powder

Xi'an Double H Health Technology Co., Ltd , https://www.dhextract.com