Most of the soft candy sold in the food market is made from synthetic foods such as flavors, pigments, sugars, and gels. The banana jelly here refers to the processing of banana pulp, which is different from the use of banana flavor. Banana jelly, processing technology is as follows: Raw material treatment: Fully mature bananas are artificially peeled and then added with antioxidants and beaten into a slurry with a beater. Adding sugar and other additives: The most characteristic feature of soft candy is soft and translucent. It needs to be gelled. The addition of starch syrup makes the saccharide transparent and does not return to the sand. If the proper moisture is controlled, the product will be qualified. The use of the gel depends on the amount of banana pulp, the pectin content and the product requirements, and the cost is low. Currently, the cost of gels such as sodium alginate, gelatin and carrageenan is relatively low, but their The methods of use vary, mainly depending on the nature of the structure. For example, gelatin is used as a gelling agent, generally in a large amount, in the range of 5 to 8% or more (by weight of raw materials), gelatin should be added to 30 times of water to dissolve and gradually dissolve into a uniform colloid. If it is at a temperature higher than 80 degrees Celsius, it is not easy to coagulate. And the acidity of the finished product should not be too large, otherwise it will affect its condensation. In addition, the amount of banana pulp (fruit pulp) depends on the production, it can be used all, or 50% plus water 50% as the raw material weight to calculate the amount of other additives, such as adding 1:1 white sugar, 30% is starch syrup. Concentration of simmering: in the process of co-cooking of pulp and syrup, the process of evaporation and evaporation is continued. When heating and concentrating until the solid content of the slurry reaches about 70%, the required citric acid 0.3-0.4% and 0.05% preservative sorbic acid should be added. Potassium. It should be noted that when the temperature of the sauce exceeds 100 degrees Celsius, gelatin cannot be added immediately. To cool it to 80 degrees Celsius, gelatin should be added and it should be stirred evenly. Pour the basin: The sauce at 70 degrees Celsius is poured into a shallow dish for cooling, and the cooling can be accelerated by blowing cold air. Condensation cooling molding. Pelletizing: Mechanical dicing by size, long, square, round, etc. Drying: drying at 40-45 degrees Celsius for 18-20 hours, so that the finished water content reaches 18%. Packing: Packed in cellophane or pillow. These products are translucent, elastic and chewy, that is tough and have a banana aroma. Production can be considered in the case of sufficient raw materials (bananas). SARS-CoV-2 Antigen Detection Kit applies immunoassay that uses highly sensitive monoclonal antibodies to directly detect the presence of virus. With detailed instructions and customized components, people can easily finish the detection process and rapidly get results in 10 mins. This test kit It is suitable for users over 15 years old. Children aged 2 to 15 must be swabbed and tested by an adult ( ≥ 18 years old). In addition, this kit can apply to various specified sites and scenarios. COVID-19 Solution Test Kit NINGBO AUTRENDS INTERNATIONAL TRADE CO., LTD , https://www.metests.com