TH11191U - The process of producing canned banana in coconut milk dessert and the products derived from that process. - Google Patents

Abstract

DC60 (November 20, 2015) The production process for canned banana in coconut milk dessert begins with preparing bananas, representing 35.83% of the total ingredients. The bananas are washed thoroughly and placed in a container with salted water, then boiled. Next, coconut milk is prepared by combining thick and thin coconut milk in a 1:1 ratio, representing 50% of the total ingredients. This mixture is then heated to approximately 50 degrees Celsius. Afterward, it is placed in a homogenizer to prevent fat globules from clumping together and to ensure a smooth consistency. During homogenization, 0.05% (by weight) of the anti-browning agent sodium metabisulfite and 0.60% (by weight) of the emulsifier TWEEN 60 are added. The canned banana in coconut milk dessert is then sterilized using a heat sterilizer. Finally, it is cooled in cold water until the temperature inside the can reaches approximately 50 degrees Celsius. This results in the finished canned banana in coconut milk dessert. The production process for canned banana in coconut milk dessert begins with preparing bananas (35.83% of the total ingredient). The bananas are peeled thoroughly and placed in a container with salted water, then boiled. Next, the coconut milk is prepared by combining thick and thin coconut cream in a 1:1 ratio, representing 50% of the total ingredient. This mixture is boiled and heated to approximately 50 degrees Celsius. Afterward, it is homogenized to prevent fat globules from clumping and to ensure a smooth consistency. During homogenization, 0.05% (by weight) of the anti-browning agent sodium metabisulfite and 0.60% (by weight) of the emulsifier TWEEN 60 are added. The canned banana in coconut milk dessert is then sterilized using a heat sterilizer. Finally, it is cooled in cold water until the temperature inside the cans reaches approximately 50 degrees Celsius. This results in the finished canned banana in coconut milk dessert.

Claims (1)

1. Production Process of Canned Banana in Coconut Milk Dessert: a. Banana Preparation: Prepare 35.83% of the total ingredients by washing the bananas thoroughly. Place them in a container with salted water and boil until the banana flesh reaches approximately 94 degrees Celsius. Then peel and slice lengthwise into 2 pieces, and then slice crosswise into 6 pieces. b. Coconut Milk Preparation: Coconut cream and thin coconut cream in a 1:1 ratio, representing 50% of the total ingredients, are boiled together at approximately 50 degrees Celsius. Afterward, the mixture is homogenized to prevent fat globules from clumping together and to ensure the ingredients dissolve into a homogeneous mixture. The homogenization process takes place at 15,000 rpm for 3 minutes. c. Mixing: Heat the homogenized coconut milk, then add the bananas, 0.63% salt, and 13.54% sugar (of the total ingredients). Put into a container and stir well. d. Pack the banana in coconut milk mixture at a temperature of not less than 70 degrees Celsius into cans of size 307x201 inches, put 6 pieces of banana (75) grams and 110 milliliters of coconut milk, leaving about 1 centimeter of coconut milk or banana pieces. Seal the can lids with a can sealing machine. e. Sterilize with heat. Canned banana in coconut milk is sterilized with heat using a sterilizing machine for 5 minutes to remove air and sterilized at a temperature of 115 degrees Celsius for 45 minutes to obtain F0, more than 6 minutes. Then cool with cold water until the temperature in the can is 50 degrees Celsius.