Whether it is homemade at home or produced by a commercial banana chip processing plant, fried banana chips have a certain oil content. Eating fried banana chips with lower oil content will be easier for the body, so how can we reduce the oil content of fried banana chips?
Why control the oil content of fried banana chips?
油炸香蕉片使用脂肪作为热交换介质。在油炸过程中，香蕉片中的水分在相对较低的温度条件下以水蒸气的形式迅速蒸发。这导致香蕉片形成松散且多孔的结构。随着水分蒸发，香蕉片变得酥脆。油炸过程中其组织和成分发生物理和化学变化，从而获得特殊的形态、色泽和味道。
随着人们健康意识的提高，不少消费者对油炸食品产生了担忧，担心过量食用会对健康产生影响。产品的含油量也会影响产品的味道、颜色、产量和保质期。油炸香蕉片含油量高，不仅会增加生产成本，而且会造成口感差、销量低。
Main factors for reducing the oil content of fried banana chips
1. Banana chips thickness
香蕉片的厚度不同，对含油量的影响也不同。厚度越厚，含油量越高。我们通过实验发现，厚度为3-5mm的油炸香蕉片，脆性好，色泽鲜艳，含油量低。
2. Deoiling speed
In the deoiling process of the fried banana chips processing line, the speed of the centrifugal deoiling machine also has a certain influence on the oil content of banana chips. Experiments show that the oil content of fried banana chips decreases with the increase of deoiling centrifuge speed. When the speed of the deoiling centrifuge reaches 400-500 r/min, the oil content of fried banana chips is low, and there is little breakage.
Workflow of the commercial fried banana chips processing plant
1.选择半熟的香蕉或大蕉去皮。完全成熟的香蕉不适合制作油炸香蕉片，制作过程中容易断裂、变形。
2.将去皮的香蕉切成约3-5毫米厚的薄片。
3、将香蕉片放入浓度为5-10%的亚硫酸氢钠溶液中浸泡30-50分钟。这样做的目的是为了保护香蕉原有的颜色。
4. After removing the water, the banana chips are placed in an automatic deep fryer for frying at a temperature of about 160 ° C for about 5 minutes. The banana slices before frying can also be dipped in sugar first. The fried banana slices produced in this way are brighter in color and taste better.
5. After frying, the banana chips need to be deoiled, which is very important. There are many types of deoiling equipment. The automatic de-oiling machine in the commercial fried banana chip processing plant is a centrifugal de-oiling machine, and the de-oiling efficiency is very high.
6、最后的制作环节是调味和包装。我们可以使用自动调味机来配制各种香蕉片，然后使用包装机包装成各种形式进行销售。
