1. Material handling: Bananas need to be fully ripened. After bananas reach maturity, their color, aroma, taste and browning will be weakened. Before peeling the banana peel, it should be blanched at high temperature for color protection.

2. Browning treatment: Bananas can be cut into slices and immediately immersed in antioxidant and bleach solution, or unsliced ​​and immersed in the solution for 10-15 minutes, bleached with 0.2% sodium bisulfite, or can be treated with sulfur fumigation, in a cubic The pure sulfur of rice volume burns for 15 minutes, the sulfur is about 10-15 grams, and the sulfur dioxide concentration is about 1%, which can achieve the purpose of color protection.

3. Slicing: The bananas that have undergone color protection treatment are sliced ​​by a professional banana slicer, and the thickness of the slices should be adjusted according to the drying effect of the banana slices;

4. Drying:
Put the cut banana slices evenly on the shelf where the materials are placed, and arrange them neatly. When the room temperature rises to about 30°C, put the banana slices into the room, set the temperature to 40°C, and dry them. The time is one to two hours.
Turn off the power of the group, and take out the material after one hour. After packaging into bags and taking out the materials, the bananas need to be dried and cooled before they can be packaged into bags.

5 Grinding: Place it in a dehumidifier at room temperature and grind it into powder, sieve and grind it finely, that is, a purple or light yellow banana powder product.

6. Packaging: This product is easy to absorb moisture due to its low water content. It needs to be sealed in vacuum or nitrogen, and requires low humidity conditions during storage or circulation.