Making banana jam
At the peak of banana harvest every year, besides fresh sales and shipments, in order to reduce the economic losses caused by rot, banana foods should be developed, but banana processed foods are rarely available in the market, especially the processing of mature bananas. Jam, its rich aroma, lubricated body, sweet and sour, can be used for elderly, infant food and processed bread, jam, ice cream foods. Processing techniques are as follows: Chemical Raw Materials,Pvc Raw Material,Dicyandiamide 99.5%,Cleaning Chemicals Raw Material Ningxia Darong Chemicals & Metallurgy Co., Ltd. , http://www.darong-cyanamide.com
1. Raw material treatment: Fully matured or even over cooked can also be used. Manual peeling is to be used.
2, color protection treatment: color protection beating, banana pulp in the beater beaten to contact a lot of air, if not protect the color, the jam will brown dark brown, therefore, color protection of jam color is a key measure. The test results suggest that the pulp was first blanched in hot water at 100° C. for 2 minutes prior to beating in order to passivate the polyphenol oxidase activity at high temperatures, thereby interrupting the oxidation of the polyphenols. Tests have shown that when the center temperature of the flesh reaches 85°C, it can basically inhibit the enzyme browning. After scalding, the flesh was picked up, and vitamin C, ascorbic acid, was added as a color-protecting agent, which was then beaten into a pulper.
3. Concentration, Addition of Sugar and Additives: The banana pulp has a high sugar content and high pectin content. It is difficult to concentrate under normal pressure. If atmospheric pressure is used, the heating time should be shortened as much as possible, and sodium alginate can be properly added. Thickener, after adding sugar for a short period of time to concentrate so that the soluble solids reach 40-45%, heating can be stopped.
4, bottle filling: 200 g four-rotary bottle canned, stamped.
5. Sterilization: Atmospheric pressure sterilization, that is, heat sterilization in boiling water at 100°C for 20 minutes can achieve the purpose of sterilization.
6. Cooling: Use a subsection cooling method and finally cool to 40°C.
7. Finished products: The finished banana jam is light yellow to golden yellow, and the body of the sauce is fine and smooth. After the processed product was stored at room temperature for 15 months, the color and aroma of the product was 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 used. After the blanching, the juice can be recycled as a banana juice drink raw material.
The above processing technology is not complicated, and the investment in equipment is not high. It is suitable for the development of food processing industry in raw material production areas of township enterprises.
(Zhongkai Agricultural College Pan Huisheng)