Apricot is the fruit of the apricot tree. It has a round shape and yellow or white color. The fruit is edible, sweet and nutritious, and is very popular among people. Apricots have pits inside, and the almonds in the pits can be made into medicines or processed into food or beverages. Almonds are rich in nutrients, can promote gastrointestinal digestion, and have the effect of beauty and beauty.
The shape is spherical or oval, the peel is covered with fine pubescence, the fruit is green when immature, and the color is yellow, white or yellow-red when mature. The fruit is edible, tender and juicy, with a sweet and sour taste. Fruits are rich in protein, polysaccharides, vitamins and a variety of trace elements. Eating in moderation can speed up the metabolism of the human body.
How to dry apricot in a dehydrator?
by Baixin Machinery Directions:
1. Selection and processing of raw materials: choose varieties with thick flesh, separation from the core, sweet taste, less fiber, strong aroma and orange-yellow flesh, and fruits that are fully ripe but not too ripe as raw materials
2. Cleaning and de-nucleating: remove broken and unsuitable fruits, classify them by size, use a bubble cleaning machine or a hair roller cleaning machine for cleaning, and then use an automatic de-nucleating machine to de-nucleate and cut the petals, which can be cut in half, Four, six. After cutting, arrange the fruit slices on the sieve tray with the cut side up.
3. Sulphur fumigation: Send the sieve tray containing the apricot slices to the sulphur fumigation room for 3 to 4 hours. The amount of sulfur is about 0.4% of the fresh fruit weight. Spraying the fruit surface with 3% salt water before sulfur fumigation can prevent discoloration and save sulfur. For apricot slices with good sulfur fumigation, the pits should be filled with liquid, and the dried products can keep bright golden yellow or orange-red.
4. Drying:
The first stage: the temperature is 36 degrees, the humidity is 50%, and the temperature is maintained for a total of 5 hours after heating up;
The second stage: the temperature is 45 degrees, the humidity is 45%, and the temperature is constant for a total of 8 hours after heating; the material has a large water output in this stage. If the drying heat pump has insufficient moisture removal capacity, it is necessary to open a strong outlet for moisture removal;
The third stage: the temperature is 50 degrees, the humidity is 40%, and the temperature is maintained for a total of 20 hours after heating;
The fourth stage: the temperature is 58 degrees, the humidity is 30%, and the temperature is maintained for a total of 20 hours after heating up;
The fifth stage: the temperature is 65 degrees, the humidity is 18%, and the constant temperature is 18 hours after heating up;
5. Packaging: The suitable water content of dried apricots is 16% to 18%, and the drying rate is 5:1. After drying, the finished product is placed in a wooden box to soften for 3 to 4 hours. Broken picked out (reprocessed or otherwise graded) ready for packaging
Baixin apricot dryer-Click to choose
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