Dried Orange Peel,Bitter Orange Peel,Orange Peel Grab,Candied Orange Peel Lixian Spring Pharmaceutical Co., Ltd. , https://www.lxctyy.com
(2) Refining: The banana meat was ground with a beater, and the puree was passed through a stainless steel sieve (mesh diameters of 0.6, 0.4 mm, respectively) while adding 30% of water to the slurry.
(3) instantaneous heating sterilization: banana pulp contains oxidase, easy to contact with the air gradually become dark brown, it must pass heat passivation oxidase, in order to maintain the original color of banana, heating temperature to 85 °C above is appropriate.
(4) Cooling: Cool to 45°C and add citric acid to adjust the pH to 3.5.
(5) Enzymolysis: After the measurement of the banana pulp, 0.02% of pectinase was added and it was digested at 45°C for 4 to 5 hours.
(6) Passivation enzyme: After enzymolysis, the banana was heated to 85°C to deactivate the pectinase.
(7) Centrifugal filtration: The pulp was filtered through a 100-mesh screen to obtain transparent banana juice.
1) Banana pretreatment: Select bananas with a maturity of more than 95% as raw materials, first perform ripening treatment, that is, put the bananas in an airtight chamber, chase them with smoke or chemical method (ethylene), and then take them out at room temperature. Afterwards, they are cooked until they reach the yellow-green color of the bananas. Samples are taken daily and the processing starts on the day or the next day when the astringent taste disappears. Before processing, hand peeling, and remove the pulp around the pulp with a bamboo clamp or stainless steel knife, peeled, and put the pulp into a pre-prepared 1% citric acid solution to prevent oxidation blackening.