Manufacturing of banana puree

The ripened bananas are peeled, traditionally by hand and more recently by using mechanical peelers.

Once the peels are separated the mashed bananas are passed through screens that vary in size and type, depending on whether or not a ‘deseeded puree’ is desired and are homogenized.

The next step, de-aeration, is one of the most important in determining the color of finished puree. During the aeration under vacuum, the air present in the puree is removed to a large extend.

After de-aeration, the puree is held under vacuum is a surge tank, from where it is metered into the aseptic process. For concentrated puree, a vacuum evaporation step is done at this point.

The sterile puree is finally cold sterilized. When canning banana puree, the puree is filled into cans with plastic film bag liners, sealed and stored (2-4 °C).

Production steps of processing
*Ripe banana
*Peel
*Homogenized
*De-aerated
*Vacuum Hold
*Aseptic process
*Concentration
*Aseptic filling

The major restriction in manufacturing banana puree is its tendency to brown rapidly. Procedures for overcoming the enzymatic browning involve:
*Heating the whole fruit to greater than 80 °C for 3 minutes to inactivate the polyphenol oxidase enzymes
*The ripe fruit is immediately processed
*The blanched puree for 30 seconds at ~90 °C with rapid cooling, can also be frozen in bulk

Banana puree is an important infant food. It is a good ingredient for bakery products and ice creams.

Banana puree also used as an ingredient for dairy dessert, bakery items, drinks, processed foods and sauces and as part of special diets in hospitals and nursing homes.
Manufacturing of banana puree

The uses of banana puree

The main commercial products made from bananas are canned or frozen puree.

Banana purees use mainly in the production of baby foods. The puree is mixed with other fruit purees to provide various fruit flavor characteristics.

In culinary applications, the use of banana puree is necessary and traditionally, banana puree is frozen. However, banana puree undergoes rapid browning as a result of tissue disruption and exposure to oxygen during peeling and puree obtaining.

Other usage of banana puree included in the manufacturer of, confectionery, bakery products and dairy industry.

The puree also used as ingredient in drinks, processed foods and sauces and as part of special diets in hospitals and nursing homes.
The uses of banana puree

Banana puree

Banana is the highest volume tropical fruit in world trade. The fruit is primarily consumed fresh or as puree for baby food, bakery and confectionery uses.

Banana puree also can be used in muffins, pancakes, pudding desserts or blended drinks. The puree has creamy white to golden yellow color, free from musty or off-flavors.

The major restriction in making banana puree is its tendency to brown rapidly. To avoid browning, for every cup of banana puree, add a quarter teaspoon lemon juice or one tablespoon sour cream.

Commercially, banana puree is obtained by pulping peeled, ripe bananas before preserving it. Most of the world’s banana puree is processed by aseptic canning.

Puree canned in drums by an aseptic canning process, it is good d ingredient for bakery products and ice-creams.

Peeled, ripe fruits are conveyed to a pump that forces them through a plate with 8 mm holes, then on to a homogenizer. Then air is removed using centrifugal deaerator in order to prevent discoloration.

They are immediately submitted to vapor heating up to 75° C rapidly cooled and packed aseptically. With this process, a high quality banana is obtained with minimum color changes for long shelf life when stored at 4° C.
Banana puree