plantain flour is a nutritious food ingredient widely used in baking, cooking and as a substitute for traditional wheat flour. Producing plantain flour in a factory requires following a standardized process, combining scientific processing with efficient equipment. Here are the detailed steps:
Raw material preparation and sorting
Select plantains of moderate maturity and remove rotten or unripe fruits. Screen through a sorting table or conveyor belt to ensure that the raw materials are clean and free of impurities. This step requires washing with a sink and brushing to remove surface dirt.
Blanching
After slicing the plantains, blanch them in 70°C hot water for 5 minutes or steam them at 100°C for 15-20 minutes to soften the skin and remove excess starch. This step can effectively reduce the fiber content and improve the efficiency of subsequent processing.
Drying and dehydration
The blanched plantain slices need to be dried at 50°C or 65°C for 48 hours or 6-8 hours, depending on the equipment. Drying can be done with a hot air dryer or natural drying, but the former is often used in industrial production to ensure uniformity.
Grinding and sieving
The dried plantain chips are crushed into powder by hammer mill and then screened by 200 micron screen to ensure that the particle size meets the product standard. This step can remove large pieces of residue and improve the fineness of the finished product.
Packaging and storage
The sieved plantain powder needs to be sealed and packaged to prevent moisture. It is recommended to use low-density polyethylene bags and store at room temperature and avoid direct sunlight.
Quality Control and Hygiene Management
Quality Inspection: Regularly test the plantain flour for quality indicators such as moisture content, ash content, protein content, and microbial content. Ensure the product meets relevant national and industry standards.
Hygiene Management: Maintain strict hygiene and food safety protocols throughout the production process. Regularly clean and sanitize equipment and facilities. Personnel should wear clean work clothes, hats, masks, and gloves to prevent contamination of the plantain flour.
In summary, producing plantain flour in a factory involves multiple steps, including raw material procurement and pretreatment, processing, packaging, and storage. Each step must be carefully controlled to ensure the quality and safety of the final product. Additionally, adopting advanced production equipment and technologies, strengthening quality control and hygiene management, and implementing effective waste management practices can enhance production efficiency and product quality, meeting market demands for plantain flour and driving the development of the plantain flour industry.