Banana 脯 is a candied fruit product, and its processing technology should be considered according to product requirements and characteristics of the original cooking organization. This candied food needs mature bananas, but mature banana tissue softens and is not resistant to cooking. Therefore, the key to the technology is to use hardening and color protection measures, and it is necessary to use the translucent process reasonably to obtain the ideal product. The processing technology is as follows:
1. Raw material processing: use bananas that reach the maturity of food, because at this maturity, the color and flavor are all. After artificial peeling, proceed to the next step.
2, color protection measures: In order to avoid browning in the processing of bananas, sulfur treatment can be used, there are two methods, one is the sulphur method, and the other is the sulphur method. Compared with the two methods, fuming sulfur is better than sulfur leaching. The method of making bananas can be used, and the flesh is steamed and then subjected to the next step of hardening. If the sulphur immersion method is used, the color protection can be performed simultaneously with the hardening process.
3. Hardening treatment: Prepare 0.1% calcium dichloride solution and 0.1% sodium hydrogen sulfite or calcium bisulfite mixed impregnated pulp for 6-8 hours, and pick up and use.
4, the sugar-transfer process: the preparation of 40% concentration of sugar liquid, the ratio of sugar to raw material 0.7:1, that is, 50 kg of flesh requires 35 kg of sugar to form 40% sugar solution, adding 0.05% preservative potassium sorbate, 0.2% citric acid, the mixture is boiled and then added to the banana pulp. Because the flesh is soft and can not be directly cooked with the sugar liquid, it should be multi-permeable, that is, the sugar liquid is separately cooked and concentrated, and the raw material is added to the raw material to gradually absorb the sugar. The liquid, so that after more than ten days of impregnation, the sugar soluble solids can reach 60-65% and then remain immersed for 2-3 days, and the sugar-passing process can be completed.
5. Drying: Pick up the banana strip from the sugar liquid and send it to the baking room for drying. Dry at 65 °C to a moisture content of 22 to 24%.
6. Packaging: Packed with composite film.
7, the finished color, flavor: banana strips, golden yellow or light yellow, sweet and sour, the entrance has a tough, that is, chewing, mature banana aroma.
8. The problem of sulfur residue in this product: Whether it is treated by fuming or sulphur method, the effect is related to the concentration and processing time. During the processing, most of the sulfur dioxide will volatilize due to heat, and the product should be carried out at the end. The detection of residual amount should meet the food hygiene standards. The sulfur residue in the product should be less than 50 parts per million (ie 50ppm). If the finished product smells odorous sulphur, it must not be put on the market.
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