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complete banana powder machine for the banana powder processing line
Introduce:
Banana powder is fresh bananas through advanced processing technology and then ground into a powder, a certain percentage of pretreatment, mixing, testing, packaging made of health food products. Have lower blood pressure, aid digestion and other effects.
main part for the banana powder processing :
1. Materials handling: the need to fully ripe bananas, banana consumption only reached maturity, its color, smell and taste, browning will diminish. After peeling the banana peel, you want to protect color processing.
2. brown treatments: bananas can be cut into sheets immediately immersed in anti-oxidants and bleach solution, or unsliced it is immersed in the solution for 10-15 minutes, bleach with 0.2% sodium bisulfite, or available smoked sulfur treatment, in the volume of one cubic meter of pure sulfur burning 15 minutes, about 10-15 grams of sulfur, the sulfur dioxide concentration of about 1%, will be able to achieve the purpose of protecting color.
3. Drying: dried at 60 ℃, at this temperature the drying time is very long, too much loss of aromatic substances. Conditional plants, using low-temperature vacuum freeze-drying equipment, the banana slices on a platter, frozen into the room, frozen at -28 ℃ 1 hour and then at a low temperature vacuum dryer, in 5-0.1 mm of mercury Under the column vacuum, drying temperature at 10-40 ℃, banana water sublimation, in a short time the purpose of drying, the product moisture content below 3%.
4. smash: placed there under ambient dehumidifier ground into a powder and then sieved and finely ground, that was purple or pale yellow banana powder products.
5. Packaging: this article because low water content, easy to absorb moisture, need vacuum or nitrogen sealed packaging, require low humidity conditions during storage or in circulation.
6. Methods of food: eating directly into sterilized water into a drink, or as a health food raw materials metered other food to go.
|
Name |
Banana Powder |
|
Botanical Source |
Musa Paradisiaca |
|
Extract Ratio |
4:1, 5:1, 10:1, 15:1 etc. |
|
Color |
Milk yellow fine powder |
|
Appearance |
Fine Powder |
|
Part Used |
Fruit |
|
Ash Content |
≤5% |
|
Extract solvent |
Ethanol & Water |
|
Drying Method |
Spray Dying |
|
Particle Size |
NLT100%Through 80 mesh |
|
Loss on Drying |
≤ 5.0% |
|
Bulk Density |
40-60g/100ml |
|
Arsenic |
≤2ppm |
|
Lead |
≤2ppm |
|
Total Plate Count |
≤1000cfu/g |
|
Total Yeast & Mold |
≤100cfu/g |
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