Yielding extra banana 'juice' using amylase

[sowen8989]

I've read an article that amylase(saliva) can help convert starch into simple sugar. Is it possible to apply this fact while making banana 'juice' without heating it. I've read that you have to hear it in 65degrees for 3hours but that will harm the substance. I'm wondering if anybody has experience with this

[sowen8989]

Can mixing egg yolk(High in amylase) help liquidate starch if left for a while, perhaps mixed with saliva for a few hour in a sealed container?

[sowen8989]

Or freezing them when they are really ripe and thawing them afterwards

[RRM]

The solution is very simple:
Starch is converted to simple sugars as banana ripens.
Just let the banana ripen while wrapped in plastic, to prevent dehydration.
Eventually, the banana will liquify inside the blackening peel.
Juice the bananas just before they start tasting bad.

[sowen8989]

If they start tasting bad at once that's a lot of waste . I didn't know about the dehydration part. The reason I'm asking is because I want to massive produce banana juice so I need stable quality. I saw on your other thread that small bananas produce more juice. So do you think juicing 2smaller ones would be more effective than 1big one?. And more nutrition? Certainly wouldn't be cheap since we buy them with their skin as well

[sowen8989]

Our bananas are charged per kg, so I tend to buy big ones

[RRM]

Yes, i agree, bigger bananas are more efficient.
If bananas ripen correctly, you always get good results.
So, you just need to learn to recognise which bananas will continue to ripen correctly.
Then you are good to go!

[sowen8989]

Thanks for your reply. One more question. How long is the life span of an egg yolk in a juice(banana juice)?

[RRM]

I dont know, but i would say 24 hours max