The invention discloses a method for preventing banana pulp from
browning. During deep banana
processing, bananas can be oxidized to cause
browning very easily, and further the loss of color, fragrance and taste is caused. Therefore, preventing
browning during the banana
processing is very important. The method provided by the invention achieves the purposes of
enzyme deactivation and browning prevention through the procedures of batch charging,
enzyme deactivating, pulping, filtering, sterilizing and bulking. The entire banana pulp
processing process is performed in a sealed state, the banana pulp is not in contact with air, on one aspect,
browning reaction cannot be easily caused under an anaerobic condition, on the other aspect, enzymatic browning inactivation is achieved, and the
browning reaction is stopped fundamentally. During the processing, the bananas quickly enter into a coil
heat exchanger under the pushing of a
screw pump to be heated to reach a temperature of 100 to 120 DEG C, and the temperature is kept for 5 to 6 minutes, therefore, a color-protecting effect is played. The method provided by the invention can achieve high efficiency and
continuous scale production under a state of not adding any
protective agents.