TH27767U - The process of producing flour from whole bananas. - Google Patents

Abstract

------09/08/2567------(OCR) The process for producing whole banana flour involves using whole bananas with no or less than 5% waste from the raw material (raw bananas). The whole banana flour is a fine, dry powder that does not clump, is yellowish-green in color, and has a natural banana aroma. It has a moisture content of less than 12%, contains no non-flour impurities, and has less than 500 yeast and mold colonies per gram sample. No other pathogens were detected.

Claims (1)

------09/08/2567------(OCR) 1. The process of producing whole banana flour consists of 5 steps: 1) Determining the harvest date of bananas at 90 days after cutting the banana flower bud, or when the bananas are 75% ripe. 2) Cutting the bananas to reduce their size to no more than 0.5 centimeters and cleaning them with a 20% potassium metabisulfite solution and a 2% sodium chloride solution. 3) Drying the bananas in a solar dryer for 7 days at a temperature above 40 degrees Celsius, and a second drying step in a hot air oven at 60 degrees Celsius for 12 hours. 4) Grinding the whole banana flour using a fine grinder to obtain a fineness of no more than 0.2 micrometers. 5) Storing the whole banana flour in aluminum foil bags for 90 days.