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Compared with other processing methods such as canning and freezing, the processing method of dried fruit is relatively simple in equipment and operation, and the production cost is relatively low. The production process of dried fruit is: raw material pretreatment, blanching or soaking in alkali, sulfur fumigation, dehydration, wetting, sorting and packaging.
The pretreated fruit is heated with boiling water or steam or other methods for a short time, which is called blanching. The main purpose of blanching is to use heat to drive out the air in the fruit tissue and destroy the oxidase in the fruit to prevent oxidative discoloration. In addition, after the fruit is blanched, mesh-like fine cracks are formed on the surface, which can speed up the evaporation of water, shorten the drying time, and prevent the generation of large cracks during later heating; blanching can also eliminate and wash away the residue on the surface of the fruit. Microorganisms and dirt.
The temperature and time of blanching vary according to the type, variety, maturity, texture, size, etc. of the fruit. Generally, it is treated in boiling water for 5 to 15 minutes. The purpose of fruit soaking in alkali is mainly to remove the wax through the action of alkali, so as to facilitate the evaporation of water and promote drying. In addition, the fruit is immersed in hot lye, which can remove the microorganisms remaining on the surface and has a disinfection effect.
