Banana chips are dried after peeling bananas, making them easy to store and consume. Dried banana chips can also be ground into banana powder.
1. Raw materials and processing
The raw materials for processing dried bananas need to be highly mature, reaching the edible maturity stage and having the best color and aroma. Green bananas have poor taste, astringency, and cannot be processed. Overripe bananas cannot be processed if they are in a soft and rotten state. For raw material processing, first pick out the rotten and diseased bananas and peel them by hand. The cutting method depends on the size of each individual banana. If the individual is large, a semi incision should be performed.
2. Color protection treatment
Banana flesh contains polyphenols, even in mature bananas, which can cause browning of the finished product during processing and storage. In order to obtain products with good color, it is necessary to carry out color protection treatment. Dip banana slices in lemon juice. This can improve the taste and increase vitamins, but the main purpose is to prevent bananas from turning yellow.
3.Drying Techniques for Bananas
Bananas have a high sugar content. During the drying process of banana in the banana dryer, if the temperature is too high, such as reaching 80 degrees Celsius, the sugar will caramelize. If the temperature is too low, the baking time will be too long, neither of which meets the requirements. Therefore, the drying temperature should be controlled between 60 and 65 degrees Celsius, and the drying should be completed within 6-8 hours. The moisture content of the finished product is required to be less than 16%.
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