The gum secreted on the peach tree trunk, commonly known as peach gum, can be used as an adhesive, etc. It is a polysaccharide substance, which can be hydrolyzed to generate arabinose, galactose, xylose, rhamnose, glucuronic acid, etc. Edible and medicinal, it has the effect of breaking blood, harmonizing blood and invigorating qi.
Peach is known as "longevity peach" and "xian peach", and it is also known as "the best fruit in the world" because of its delicious flesh. Peach meat contains protein, fat, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, and organic acids (mainly malic acid and citric acid), sugars (mainly glucose, fructose, sucrose, xylose) ) and volatile oils. Peaches are suitable for patients with hypokalemia and iron deficiency anemia
How to dry peach in a dehydrator?
by Baixin Machinery Directions:
Spread the sulfurized peach slices evenly on the stainless steel mesh tray, load the mesh tray into the material truck layer by layer, push the material truck into the drying room, power on the heat pump dryer, find the controller, and select the drying mode , set the main drying process parameters such as baking temperature, relative humidity, drying time, return temperature, and dehumidification time, close the door of the drying room, press the start button, and the air can dryer work to deliver hot air to the drying room. The peach drying process is mainly completed in three stages:
1. The first stage: select the drying mode + dehumidification, set the peach baking temperature to 55°C, the relative humidity of the drying room to 60%, the return temperature to be 3°C, and the drying time to continue for 3 hours;
2. The second stage: select the drying + dehumidification mode, set the peach baking temperature to 60°C, the relative humidity of the drying room to 40%, the return temperature to be 3°C, and the drying time to continue for 4 hours;
3. The third stage: select the drying + dehumidification mode, set the peach baking temperature to 65°C, the relative humidity of the drying room to 20%, the return temperature to be 3°C, and the drying time to continue for 7 hours; at this time, the dry moisture content of the peach slices decreases. To 13% to complete the batch drying.
Packaging: Put the qualified peach slices in an airtight container for 3 weeks, so that the water content of each part is uniform and the texture is in a suitable soft state, and the peach slices are packaged in a moisture-proof plastic food bag. At this time, the dried peach is white or yellow-white, shiny, fragrant, large and thick, neither brittle nor moldy.
Baixin peach dryer-Click to choose
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