1. Banana puree is fat-free and rich in dietary fiber, and mineral matter like potassium and sodium. It is good for the body and health for adults to digest daily, and it is also used for baby food.
2. The banana/plantain processing line/machinery can make a non-concentrated and concentrated banana puree, clarified banana juice, banana nectar, banana wine, banana chips and banana powder according to client’s different requirements.
3. The whole banana production plant includes a banana ripening chamber, banana washing and peeling system, banana mashing and pulping system, banana puree color-protecting system, banana puree decanter separation system, banana puree clarified system(for clarified banana juice producing), standardization system, evaporating system(For concentrated banana puree), homogenizing and sterilizing system, filling system and CIP system.
4. The capacity of the banana processing plant varies from 1tph-30tph available for clients to choose from, and the end products can be filled into bulk aseptic bags, bottles, cartons, and pouches. Highly flexible and fully customized.
5. Because of the high viscosity of banana puree, we have specially designed a scraping-type heat exchanger for heat treatment to prevent the banana puree from coking and gelatinization during heating.
6. The banana pulp/juice production process typically involves several stages, including washing, peeling, slicing, pulping, enzymatic treatment, clarification, homogenization, pasteurization, filling, and packaging.
7. The whole banana production plant is fully automatic with PLC control, each piece of equipment running is synchronous.
8. The material of banana processing machine is made of food-grade SUS304 material and the CIP system is equipped to ensure the production process is hygienic.
9. Natural or acidic banana juice or puree can be produced according to end-user requirements.

Concentrate Banana puree: Use ripen bananas as raw material, after peeling, washing, mashing(crushing), preheating, pulping, decanter centrifuge, homogenizing, concentrating, sterilizing, at last filling into aseptic bags. The end products are 32-34 Brix. The shelf life is 12-18 months with storage -15℃.

Single-strength/Non-concentrated banana puree: 22-24 Brix filled into aseptic bags, bottles, cartons or pouches. Shelf life can reach 180 days at ambient temperature.

Concentrated clarified banana juice: Banana juice is made from banana puree,  the banana puree will be enzyme treatment, decanter separated and filtration, then get the clear banana juice can be evaporated or just sterilized with a tubular sterilizer, then filled into bottles or aseptic bags. The concentrated banana juice is 70 Brix with PH value of 6.5.

Banana wine: Fresh banana juice will be filtered, alcohol fermented, blended, aged, and sterilized to make the banana wine. The end products of banana wine will be filled into bottles, and it is a very popular drink in the African market.

Banana chips: Fresh banana after washing, sorting, peeling, then cutting into slices, after that the banana slices will be fried in oil or dried by a heat pump dryer, then after deoiling and seasoning/flavoring, vacuum filling into pouches or bags.

Banana powder: The banana juice or banana puree after concentrated, then use a spray dryer to make it into banana powder, the moisture content of banana powder is about 5%-6%. The end products can be filled into pouches or jars; Another typical banana powder process involves peeling and slicing ripe bananas, blanching them in hot water or steam, drying the slices in a continuous dryer, grinding the dried slices into a fine powder, sieving and packaging the powder in airtight containers, and finally, storing it in a cool, dry place for use as a versatile ingredient in various food applications, including baby food, smoothies, baking mixes, and as a flavor enhancer in sauces and soups.

Fresh bananas will be poured into air bubble washing tank to wash off the dust and foreign matters, then lifted into belt conveyor to peel off the bananas, at the same time sort out the wounded bananas or other non-fresh bananas by operator workers. After that, the peeled bananas will be sent to the banana crusher to make the banana mashes, and during crushing, the color protection solutions can be added to prevent the banana mashes from oxidation. Then the banana mashes will be preheated by tube in tube preheater to inactivate the enzymes, the banana mash preheating temperature is 90℃ for 1 minute, then cooled down to 45-50℃ for pulping. After pulping, the banana pulp will be separated by two-phase decanter separator to remove the coarse fiber and solids, then we will get the banana puree, the banana puree can be evaporated, homogenized and sterilized to make into the banana puree concentrate, at last filled into bulk aseptic bags with 220kg or 1000kg containers.

Banana fruits are picked when they are 70% ripe, and can be stored for 6 months in a fresh-keeping warehouse with a temperature of 11 to 13 °C and a humidity of 90 to 95%.

Banana fresh-keeping warehouse: The temperature in the warehouse can be freely set within the range of 12°C to 30°C; cooling in summer, heating in winter, automatic temperature constant temperature, automatic switch on and off, without manual operation. The fresh-keeping storehouse adopts an air-cooled refrigeration unit, and the ethylene in the storehouse is taken away during operation to prevent the bananas from ripening by themselves.

At 17～19 ℃, use 2000～3000μg/g ethephon, the skin turns yellow after 70 hours; at 20～25 ℃, 1500～2000μg/g ethephon, after 60 hours, the skin turns yellow; when above 25 ℃, 1000μg/g ethephon, the skin turns yellow after 48 hours. The method is to dip each banana fruit into the liquid medicine (without soaking the whole banana fruit), then put it in a plastic bag and tie the bag tightly, and it will be yellow and ripe in 3 to 4 days.

Some suppliers also use acetylene, ethylene ripening.

Fresh ripe bananas or plantains in plastic crates upload to the air bubble washing machine, the bubbling surfing design makes the bananas constantly tumbling while cleaning, which not only ensures the thorough cleaning of the banana but also reduces the damage rate of the material to a minimum.

The banana peeling machine uses SUS304 platform to peel the banana or plantains manually. There are two layers, the upper layer is for banana peel discharge, the lower layer is for banana flesh conveying.

Banana or plantain flesh goes into a crushing and mashing machine to get the banana mash. During crushing, about 2% ascorbic acid is added to prevent undesirable enzymatic browning and protect the banana’s color.

After that use the mono screw pump transfers the mashed bananas to the tube-in-tube or scrape surface type preheater to do the enzyme inactivation treatment(90℃ for 60S), the preheater is composed of a heating transfer machine, steam supplying valve system, and temperature control system, the enzyme inactivation process can soft the banana puree and increase the banana pulp yield rate.

Then use a double-stage pulper and refiner to obtain the fresh banana puree, the stainless steel refiner screen mesh has a diameter of 0.4mm, in which banana seeds and solids will be separated. Banana puree discharge from the refiner machine, the yield rate is 55%-60%.

A banana puree decanter centrifuge separator is a machine used in the food processing industry to separate the solids and liquids in banana puree. The decanter centrifuge uses centrifugal force to separate the pulp and juice of the banana puree, with the heavier solids settling to the bottom and the lighter liquid portion rising to the top. The machine is designed to provide a continuous, automated process and can handle large volumes of banana puree. The resulting separated solids and liquids can then be further processed or packaged for use in various food products.

The two-phase decanter centrifuge can filter and separate the solids in the banana puree, more than 0.005mm of solid particles can be separated after the decanter separting.

Evaporation is by far the most prevalent process used for the production of banana puree concentrates. It provides a highly energy-efficient method of removing water and is well suited to recovering ‘essence’ components during the process. Banana puree can be concentrated into 32-34 Brix or 70 Brix(for banana juice concentration) by the forced circulation evaporator.

Due to banana/plantain pulp containing a large quantity of starch(5%-15%), it is easy to gelatinize during heating, if we use a normal tubular type sterilizer, The starch will gelatinize and stick to the tube walls, and the puree will block the tubes. For this characteristic, we have specially developed a scrape surface sterilizer to do the heat treatment of banana pulp. During the heating process, the scraper is always agitating so the banana puree will not stick to the wall of the sterilizer cylinder.

When using the scraped surface heat exchanger to sterilize the banana puree, the general process will heat the banana puree to 125℃ and hold for 30-60S, then cool down to do the filling.

The concentrated and non-concentrated banana puree will be filled into 220kg aseptic bags in drums for banana juice remaking or into pouches for baby food consumption. Banana juice can mix with other fruit juice and fill into small bottles, tin cans or aseptic brick cartons.