1. The beating and color protection of bananas. Choose ripe, non-rotted bananas, peel them, cut them into sections, and put them in clean water immediately.
2. Then use two methods of cold beating and hot beating. Use different doses of 3 color preservatives or mixed color preservatives, and observe the color change of the slurry separately.
3. Spray drying test. The test observation items include spray liquid concentration, selection of additives, dosage of additives, feed rate, inlet temperature, outlet temperature, etc.
4. Product quality and product analysis and testing. Mainly observe the powdering condition, color, taste, water content, solubility, etc. of the product; analyze and test the total sugar, protein, crude fiber, amino acid, mineral elements and toxic elements.