Processing steps of banana chips
1 Raw materials processing
The banana chips for processing requires a high degree of maturity, that is to say, it reaches the edible maturity and the color and aroma of banana chips should be perfect. Green bananas have poor flavor and astringency, thus cannot be processed. Overripe bananas cannot be processed if they are in a soft and rotten state. For raw material processing, firstly you should pick out the rotten and diseased bananas and peel them by hand. The cutting method depends on the size of the individual bananas. If the individual banana is large, it should be semi-slitting.
2 Color protection treatment
Banana pulp contains polyphenols, even if it is a ripe banana, there are still polyphenols in the pulp, which will cause browning during processing and storage process. In order to obtain a product with good color, it is necessary to carry out color protection treatment. soak the banana slices in lemon juice, this can improve the flavor and increase the vitamins, but the main purpose is to prevent the banana from turning brown.
Banana slice drying process
Bananas are rich in sugar. During the drying process, if the temperature is too high, such as reaching 80°C, sugar caramel will occur. If the temperature is too low, the baking time will be too long, neither of which meets the drying requirements. Therefore, the drying temperature should be controlled at 60℃-65℃, and the drying process should be completed within 18-20 hours. The moisture content of the finished product is 16%.
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