The main processing technology of banana powder at present

Banana belongs to the Banana family and is one of the tropical and subtropical "four major fruits" (lychee, pineapple, coconut, and banana), and it is also the most widely cultivated tropical fruit in the world. Next, let's take a look at the main processing technology of banana powder. Here are some answers.

Here is the content list:

Spray drying process banana powder.

Vacuum freeze-drying process banana powder.

Spray drying process banana powder.

Spray-dried materials have a short heating time, and the operation is easy to be automated and mechanize, but the equipment cleaning is more cumbersome, and it is not suitable for drying high-viscosity materials. Peel and slice bananas, add 1.0 to 1.5% water, and heat to 85°C to 90°C, hold for 5 to 10 minutes: add 0.015% carboxymethyl cellulose CMC to the milk and mix with the banana, then put it under a certain pressure down homogeneous. The mixture is spray-dried with an inlet temperature of 160°C to 180°C and an outlet temperature of 85°C to 95°C. Finally, add some sugar to make the sugar content of banana powder 42.5%.

The banana powder produced by spray-drying is in powder form, the color is milky white to milky yellow, and the color of the original pulp is maintained, the smell is aromatic, and the hydrophilicity is good. The drying rate is 20% of the pulp, 12% of the whole banana, and the water content is less than 6%, the nutrients are well preserved. The banana powder contains 62.7% sugar, 3.98% crude protein, 0.3% crude fat, 0.2% crude fiber, and is rich in vitamins A, B, C, and niacin. It contains 18 kinds of amino acids, including 8 essential amino acids, and the total amount of amino acids Up to 3.36%, high nutritional value. The analysis of mineral elements shows that banana powder is rich in beneficial elements such as potassium, iron, phosphorus, calcium, zinc, manganese, and strontium, which are necessary for the human body.

Vacuum freeze-drying process banana powder.

Vacuum freeze-drying uses the principle of ice crystal sublimation. The banana powder is first frozen to below the eutectic point temperature so that the water becomes solid ice, and then the material temperature is kept below the triple point in a high vacuum chamber to give the necessary sublimation heat. The moisture in the material is directly converted from ice crystals to water vapor, which is condensed and removed by the water vapor condenser in the vacuum system, to obtain the technology of drying products. It is used to dry materials under vacuum and low-temperature conditions. It is suitable for heat-sensitive and easily oxidized materials, and can better maintain the original color, aroma, taste, shape, vitamins, and other nutrients of the food. In vacuum freeze-drying, the eutectic point temperature of banana pulp measured by resistance method is -10℃, and the pre-freezing temperature during operation should be lower than the eutectic point temperature to fully freeze the moisture in the banana. The banana meat is dried and ground into banana powder by freezing and vacuum low-temperature drying methods. The price is 6 US dollars/kg on the international market.

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