(I) Process flow
Raw materials → Smoked sulfur → Peeling wire removal → Slicing → Hardening → Rinse → Perm → Sugar stain → Drying → Packaging → Finished product
(b) Description of operation points
(1) Raw materials: It is required to select 7 to 8 ripe, non-broken bananas without decay.
(2) Smoke-smoked: In a closed container, the control temperature is 70-80°C, and the concentration of sulfur dioxide is 1%-2%. When the concentration of sulfur dioxide in the pulp is not less than 0.1%, the banana can be taken out. The purpose of smoked sulfur: 1 color protection; 2 improve the preservation of nutrients, especially Vc; 3 increase the permeability of the cell membrane, speed up the penetration of sugar, shortening the time of sugar.
(3) Peeling and depilling: After sulphur-cured fruit, strip the outer skin and use the tip of a stainless steel knife or bamboo clip to remove or pick out the filaments around the pulp.
(4) Slice: The flesh is cut into thin slices of 0.5 to 1 cm thick, generally sliced ​​in the direction of about 30°C in the axial direction.
(5) Hardening: The sliced ​​banana slices are rapidly soaked in the sclerosing solution until they harden completely. The sclerosing solution adds 3 grams of sodium metabisulfite, 5 grams of calcium hydroxide, 2 grams of alum and 20 grams of salt per kilogram of water. After stirring, the mixture is allowed to stand for a period of time. The supernatant is taken and the pH is adjusted to 10 to 10.5.
(6) Rinsing: Remove hardened banana slices and rinse with clean water.
(7) Blanching: Pour the washed banana slices into boiling water at 100°C for 1 to 2 minutes.
(8) Ginger: Three times, the first glace concentration is 30%.
(9) Drying: The last candied banana slices are picked up, drained and dried at 60-70°C.
(III) Product Quality Index
1. Sensory Index
Color: light yellow, translucent; tissue and shape: sheet, block shape, uniform size, dry surface without icing, clean without impurities, full texture; taste: sweet but not greasy, banana flavor.
2. Physical and chemical indicators
Sugar (total sugar) 50% to 60%; moisture 14% to 18%; residual sulfur dioxide
3. Microbiological indicators
The total number of bacteria ≤ 750 / g; E. coli ≤ 30 / 100 g; pathogenic bacteria can not be detected.
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