Bananas are a type of fruit that we often see in our daily lives. They are suitable for people of all ages and are also very friendly to elderly people with poor teeth. Banana jam is made from bananas and is easy to consume and carry, usually canned. What is the processing method for banana jam? Let’s take a look now!
Bananas are a common fruit that is suitable for all ages. So, as a product of bananas, banana jam is also very suitable for people of all ages to eat, which is quite good. Raw material processing: * Mature or even over mature can be used, with manual peeling. Color protection treatment: Color protection beating. Banana pulp beating requires a large amount of air to be exposed to in the beating machine. If the color protection is not done, the jam will turn dark brown. Therefore, color protection is the key measure for the color of the jam. The results indicate that the purpose of blanching in 100 ℃ hot water for 2 minutes before beating is to inactivate the activity of polyphenol oxidase and block the oxidation of polyphenols. The results showed that enzyme browning was controlled when the central temperature of the fruit pulp reached 85 ℃. After blanching, pick up the pulp, add vitamin C, which is ascorbic acid, as a color protectant, and then enter the beater to form the pulp. Concentration, sugar addition, and additives: Banana pulp contains high sugar and pectin, making it difficult to concentrate under normal pressure. If atmospheric concentration is used, the heating time should be shortened as much as possible, and thickening agents such as sodium alginate can be added appropriately. After a short period of concentration, add white sugar to achieve a soluble solid content of 40-45%, and then stop heating. Filling bottle: Fill and cap with a 200g quadruple bottle.
Then the sterilization operation can be carried out, sterilization: atmospheric pressure sterilization, that is, heating in boiling water at 100 ℃ for 20 minutes can achieve the sterilization purpose. Cooling: Adopt segmented cooling method, and then cool to 40 ℃. Finished product: Banana jam has a light yellow to golden color, smooth body, and a strong banana aroma. After 15 months of storage at room temperature, the color, aroma, and browning of the product are normal. In this way, the entire process of making banana jam is completed, and it can be seen that the entire process is very mature, changing one step after another, which is very rigorous.
From the above, it can be seen that the processing method of banana jam is very mature, and it can now be processed and produced on a large scale. The processing method of bananas requires professional personnel to operate, which can improve the efficiency of processing and ensure the quality and safety of food. This is still very important, and it is also something that practitioners need to pay attention to. Overall, the processing method of banana jam is relatively simple and does not require excessive manual intervention.