Go to the Recipe: Banana Juice
Although it doesn't yield nearly the same amount, I found by freezing and defrosting peeled bananas I obtained enough pure unadulterated banana juice to use for various recipes. Would be interested to know suggested recipes/ideas for banana juice??? Thanks
Hello! Just making this today, although I’m using a distiller’s amylase, so I hiked the temperature per manufacturer’s instructions fingers crossed I’m quite excited, and a touch worried 😂. Should be treating with pectinase in two hours
Hi, Can anyone from ChefSteps tell me, does banana juice require refrigeration or is it shelf stable?
Si no consigo amylase lo puedo sustituir por algo más?
My first quart. Ended up with 3pints
I used 18 overripe and frozen bananas with 2 Tablespoons of amylase mix and used a dish towel to strain it. I ended up with 3 pints of clear, amber liquid.
Next time you make it could you post any pics/video of it passing through the cheesecloth? Mine just does not seem to pass through, plus the smell that comes with the browning after time passes makes me doubt that this is the aroma i was aiming for.
I just tried this. And it worked EXACTLY as advertised 1.2kg of unpeeled bananas yielded 330ML of Juice. I did both the Amylase step and then after it cooled added the Pectinase and let it sit for two hours on the counter and overnight in the fridge. I don't have any sieves so filtered through triple layered cheesecloth for about 3 hours and got 300 ML. Applied pressure to the top and was able to get another 30ML that I then filtered through a coffee filter and it is perfectly clear.
Turned the remaining mush into perfect banana bread.
It looks like you could do the exact same thing with persimmons. is there any reason not to do so?
I found this article where 40 C for 80 minutes is sugested for optimal effect from using Pectinex. Any coments on this topic? http://www.academia.edu/8818062/Enzymatic_pectinase_application_in_extraction_and_purification_of_juice_turbidity_from_red_rose_apple_pulp_Syzygium_malaccensis I was also wondering if a first filtering before ading the Pectinex would improve the result?
If you're not ready to invest in the sieves (or a centrifuge) I just made this recipe using this nut milk bag. Worked great for me.
I don't know if Chefsteps has seen the Morganthaler Method on Youtube, but he uses a technique to extract the juice from an apple using fresh pureed apples, a cheesecloth, and a salad spinner. Do you think this method could work with the banana juice as well?
I do! I assume, centrifuge after sous vide and prior to sieve?
Hi Haydn! With amylase, typically anything above 50 C will make it die off, so we recommend sticking to lower temps. We have also had problems in the past with the enzymes being dead too, so make sure you try purchasing new amylase and pectinase and make sure you keep it chilled in the fridge to improve shelf life.
Hi Brandon! You should be all set with the same amount!
We have! If you have access to a centrifuge, it will greatly improve your yield (at least 10%), but we wanted to make sure we appealed to all the non-centrifuge owners out there.
Have you tried to spin this in a centrifuge to help with yield?
if I were to try this with another ingredient, say english peas, do I need to adjust the amount of amylase?
Hi - hope someone can help, I dont seem to get any juice, I just get a thick smoothie type liquid that does not yield any juice. Any thoughts? I have tried temps from 45 to 65 degrees c with no joy
Thannks!
We use these in our kitchen: http://chfstps.co/1KuoHv0
You can also buy a set from: http://www.affordablesieves.com
Hi - Can you tell me where I can get a drum kit sieve set from?
Oh, wow.
Brand is irrelevant. The SousVide Supreme Demi will work just fine.
Whenever pineapple juice is aerated it often leaves a nice stable foam!
Hi guys,
some questions: I want to follow this procedure as I want to try the banana bonbons, but I don't have some requeried equipment. As home cook want to keep it in a good hobby level and I never have been related to sous vide before, so my doubt is, what would be the difference/advantage using the PolyScience immersion circulator instead of a SousVide Supreme Demi? or can I use also the SousVide Supreme Demi with the same succes?
Does this procedure apply also for other fruits? which ones?
Thanks in advance for ypur help!,
Paul
After I make the juice. Can I ferment it to make banana alcohol? Like hard apple cider?
Friends...
I made this recipe yesterday, and although the yield was very low I did get some incredibly delicious crystal clear banana juice in the end. I am writing this because I decided to use some of this juice in a cocktail for me & my lady. The ingredients were banana juice, Ron Zacapa rum, clarified pineapple, and a few dashes of angostura bitters. The ingredients were shaken with a bit of ice and served on the rocks. I noticed something bizarre about the resulting cocktail. Both of our drinks had an amazing fluffy white head that refused to deflate and clung to the sides and bottom of the glass even after the cocktail was finished. I did a bit of research last night to see which of these ingredients could have contributed to the incredibly stable head on this beverage but came up short. Any idea what's going on here? My girlfriend thought I was crazy for obsessing about this but I'm sure most of you would do the same!
Thanks in advance,
Chris
yes!
- originally posted by Grant Lee Crilly
Does this work with Mango to get clear mango juice?
I've followed the recipe using alpha amylase and I seem to have gotten a reaction of a sorts. It is very late and I am going to refrigerate the bag until tomorrow. I hope this won't ruin the batch? According to studies online found via Google a 2 hour treatment at around 40C with pectinase is recommended. I got a mix of pectinase and maltodextrin powder, i hope it will work. Thoughts? :)Some of the steps are unclear. It is not written if alpha amylase is the right thing to use, step 4 says "Vacuum seal juice and reserve until needed." however it doesn't say if refrigeration is an option. I'm guessing refrigeration is OK, but needs reheating to avoid gelling? No time or treatment with pectinase is provided.
Less time with the amylase enzyme will leave more starch, which will tend to result in gelling.
Hey there! I'm reading that some people have a problem with the juice gelling. I'm going to try and use this as a base for a cheesecake gel. Is there something i can do to intentionally make it gel? Adding a gelling agent is not a problem, but if i could do it during the process without adding anything it'd be great
Excusme, what kind amylase do you use? Alpha or Beta? Thx.
- originally posted by Bernard
You can use malted barley. Here is how to make malted barley if you can't buy it:Step1) Hydrate or "steep" barley. To do this you want to soak the grain in water for 2 hours, dry out for 8 and repeat this up to 3 times. You should see roots sprouting at this point. It happens pretty quick.Step2) Germinate grain by letting rest with free flowing air and a shall layer of grain for about 2-5 days(stir every once and a while to get air to the buried grain) at about [f 65]Step3) Dry malted grain between [f 90]-[f 120].Than grind and use instead of amylase. You will need much more and it will add some flavor but it will be good flavors and very unique for sure.
If the liquid amylase hasn't been stored properly (refrigerated) it's possible that it has become non-functional.
I've been striking out as well. My amylase is in liquid form. Does this make a difference?
Just got done making this and I should have re-read these posts as I too would have added Pectinase to mix. The amylase I used just says "amylase enzyme formula" so I am assuming it is a mix. I used very ripe banana's and while I juice it was more like jelly with a very low yield. I also checked for starch end conversion, I home-brew also, and it was all converted. Any thoughts?
@grantleecrilly:disqus Which kind of amylase do you use? Gluco or Alpha? I've yet to try the recipe. Just waiting for my Gluco amylase to arrive.
I want to add a little Pectinase I got from the local brew shop to improve yield and clarity. What percentage should I start with? The stuff I got is powdered ...
FINALLY!!! Success! LOL! I aged my bananas for a few days, froze them and thawed. I also used a bit of the PectinX. I puréed in the food processor for 8 min, then did the sous vide for 3 hours. I poured the liquid through the sieves and then took the remaining "pulp" and let it drain through a chinois (for some extra yield. My starting unpeeled banana was 2025g. My final liquid was 1164g for a 57.5% yield.
Diastatic malt powder would work. A brewery supply company should easily be able to provide you this.
Hi,since I can't find any amylase around here in Paris....I was wondering if there's any chance to get the same result with another way or an other enzyme???help I working on some new cocktail for work :-)thanks in advanceDimitry
Ripe bananas will have a different flavor for sure. More banana flavor. But, the liquid yielded is a result of saccrification. Starch turns to shorter and shorter chains of carbohydrates. You can employ this same method with your oatmeal. Make a gloppy porridge as add some active amylase, it will turn to a thin liquid. Add yeast and you have made beer. Distill that and you have made whisk(e)y.You can use a iodine starch test to check your results before you waste hours. One blended, take a tiny spoon of the liquid, add one drop iodine. If it runs black, there is still starch in the banana and you need more time or you at least know the anylase is not working.If it turns blue purple, you have what is called full conversion. You are ready to strain the rest of the banana that you did not add iodine to.If your yelmild is still poor, it's an issue of overall banana water content or starch content. You can also freeze your bananas, thaw them, then add amylase and proceed as normal for an even higher yield.Grant—Sent from Mailbox for iPhone
Mya - What was your approximate time in the food processor. I have struck out twice now. I did the same thing on my second run and let it run longer to the point of "hearing a change" while it ran. Much like a sloshing sound. It didn't work for me. I'm thinking my bananas were not ripe enough. I'm determined to get this right LOL!!! I'm not sure there is any truth to this, but from what I've read, more ripe bananas are probably the trick here
Good tip, thanks for sharing.
Tried this yesterday and like many others, got no separation (the right equipment & active enzyme). Then watched the video (I know, should have done that first) and saw that they puree'd it in the food processor for way longer than I had done. Did it again today and am getting decent results. About 1/2 the yield that they get (I got 175 grams of juice for 6 bananas [770 grams peeled]), but I don't have the fine sieves, so I'm using cheesecloth and don't want to push it through. Anyway, my big lesson (other than to watch the video first) is to puree the bananas a ton, and then puree them some more. Seems like more doesn't really hurt.
- originally posted by Mya-Moe Ukuleles
STRIKE 2 - I followed the steps again. This time I held the puree in the bath for almost 6 hours and it turned out the same. Perhaps my bananas are not ripe enough? They aren't green but they certainly weren't as ripe as you use in the video. I've read multiple sites about rapidly ripening them by baking the bananas at 300° for about an hour. Is there any truth that this works and would you consider it acceptable? I'M DETERMINED TO GET THIS RIGHT LOL! Fortunately, bananas are inexpensive, so trial and error isn't a bad thing. I'd just love to get this and make them for Christmas.
Yes a vita-mix could create too much heat, if you go over 65 °C you will start to kill the enzyme. If you don't notice a separation of the solids and juice while its in the bath let it continue to cook. Hope you nail it the next time Keith!
Separate is probably the wrong term to use. It did not thin at all. When I watch the video, yours is thin and moves easily when it comes out of the bath. Mine was about as thick as when I removed it from the food processor. I let it sit on the sieve for 30 min and there was virtually nothing, about 10 drops at best. How long should it be in the food processor? Is there some reaction that starts there to start breaking down the starches or does the reaction start as a matter of heat being applied? Would it hurt for the puree to be in the bath longer than 3 hours? Sorry for all the questions....would a vita-mix create too much heat to make the puree?
It does not so much separate as the starches break down and it allows for filtering. The liquid is released. Did you try straining?
STRIKE 1 - I followed the recipe to a "T" and it did not separate at all! I'm using a Polyscience circulator and it was set at exactly 149 deg. My amylase was delivered this week so I don't believe it would be bad. Any ideas? How ripe do the bananas need to be? or does it matter?
