{"id":3463,"date":"2022-06-07T06:28:28","date_gmt":"2022-06-07T06:28:28","guid":{"rendered":"https:\/\/dryingplant.com\/?p=3463"},"modified":"2022-06-07T06:28:32","modified_gmt":"2022-06-07T06:28:32","slug":"how-to-make-non-discolored-raisins","status":"publish","type":"post","link":"https:\/\/dryingplant.com\/ms\/how-to-make-non-discolored-raisins\/","title":{"rendered":"Bagaimana Membuat Kismis Tanpa Noda Warna?"},"content":{"rendered":"
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\n 4.8\/5 - (22 votes) <\/div>\n <\/div>\n\n

Raisins are fresh grapes that have been dried and hydrated. Good quality raisins are full and elastic in shape and have a sticky sweet taste. Also, good quality raisins have non-crystallizing and non-acidic fructose. So how to make good quality raisins in the process of drying grapes? Grapes are rich in fiber and sugar. And the raisin drying process is also the process of ripening grapes. This is the process of converting polysaccharides<\/a> into monosaccharides by the action of biological enzymes, while preserving as much as possible the original quality of the grapes. This results in a better sweetness of the raisins.<\/p>\n\n\n\n

\"raisin
Kismis Dibuat Oleh Mesin Pengering Anggur<\/figcaption><\/figure>\n\n\n\n

Dua cara berbeza membuat kismis<\/h2>\n\n\n\n

The optimal temperature for the conversion of the internal sugars into simple sugars during the drying process is 55-60 degrees. There are two ways of processing raisins: natural drying and using a grape drying machine. The natural drying time is long and the temperature cannot be controlled, which does not meet the needs of large-scale production. The pengering anggur<\/a>, on the other hand, can precisely control the drying temperature and humidity in the drying process. On the other hand, the dryer has the advantages of low operating cost and high efficiency. It is an indispensable machine necessary for modern production.<\/p>\n\n\n\n

\"naturally
Kismis yang Dikeringkan Secara Semula Jadi<\/figcaption><\/figure>\n\n\n\n

Ciri-ciri produk mesin pengering anggur<\/h2>\n\n\n\n

Pengering anggur adalah peralatan pengeringan profesional yang terdiri daripada pengering pam haba tenaga udara, sistem peredaran udara konveksi, sistem kawalan suhu dan kelembapan intelektual, bilik pengeringan, dan sebagainya. Ia mempunyai pemanasan dan pengekalan haba yang baik, pengudaraan, dan peralatan penyebaran air. Ia juga mempunyai keadaan sanitari yang sangat baik. Balik pengering menyerap haba dalam udara dan membentuk udara panas melalui kompresor. Kemudian ia dipam merata ke dalam bilik pengeringan melalui kipas konveksi. Sensor dalam mesin pembuat anggur kering boleh merekod suhu dan kelembapan. Suhu pengeringan dan masa pengeringan kemudian dikawal.<\/p>\n\n\n\n

\"Proses
Proses Pengeringan Anggur<\/figcaption><\/figure>\n\n\n\n

Memilih anggur berkualiti tinggi untuk kismis<\/h2>\n\n\n\n

Kami perlu memilih anggur yang berwarna cerah, kulit nipis dan isi tebal, kematangan yang sesuai, dan kandungan gula lebih daripada 20 peratus. Kemudian bersihkan mereka dan letakkan dalam dulang pengering anggur. Hanya anggur berkualiti baik yang boleh digunakan untuk mendapatkan kismis berkualiti tinggi.<\/p>\n\n\n\n

\"anggur\"
Anggur<\/figcaption><\/figure>\n\n\n\n

Kawalan suhu mesin pengering anggur<\/h2>\n\n\n\n
  1. Suhu awal ditetapkan antara 40-50 darjah Celsius selama 2 jam. Tujuan operasi ini ialah menggalakkan penyejatan kelembapan dari kulit anggur.<\/li>
  2. Pengeringan massa pertengahan: naikkan suhu kepada 55 darjah Celsius selama 10 jam. Kadar pengewapan anggur pada ketika ini kira-kira 70 peratus.<\/li>
  3. Pengeringan dalam: suhu dinaikkan kepada 60 darjah Celsius. Kelembapan ditetapkan kepada 55% selama 10 jam.<\/li>
  4. Akhirnya, suhu dikawal pada 55 darjah Celsius dan masa pembakaran adalah 5 jam. Pada ketika ini, kandungan kelembapan anggur adalah di bawah 12%.
    Pada ketika ini, kismis tidak berwarna dan dagingnya lembut. Anggur kering dan tidak ada jus yang mengalir keluar. Apabila segenggam kismis diperah dan dilepaskan, biji-biji akan cepat tersebar. Ini bermakna bahawa kekeringan adalah sesuai. Kita dapat melihat bahawa kismis putih mempunyai sedikit lapisan gula di bahagian luar. Setelah menghilangkan lapisan gula, warna adalah hijau kristal dan jernih. Kismis merah juga mempunyai penampilan yang sedikit berlapis. Setelah menghilangkan lapisan gula, warna adalah ungu telus. Kandungan air kurang daripada 15%.<\/li><\/ol>\n\n\n\n
    \"grapes
    Mesin Pengering Anggur<\/figcaption><\/figure>\n\n\n\n

    Nota<\/h2>\n\n\n\n

    Anggur mengandungi banyak air dan biasanya 4 paun anggur menghasilkan 1 paun kismis. Kadar pengewapan anggur kira-kira 70%. Oleh kerana kulit luar anggur mudah terkoyak, berhati-hati semasa meletakkan anggur dengan lembut pada dulang mesin pengering anggur. Jangan memerah terlalu kuat.<\/p>","protected":false},"excerpt":{"rendered":"

    Raisins are fresh grapes that have been dried and hydrated. Good quality raisins are full and elastic in shape and have a sticky sweet taste. Also, good quality raisins have non-crystallizing and non-acidic fructose. So how to make good quality raisins in the process of drying grapes? Grapes are rich in fiber and sugar. And…<\/p>","protected":false},"author":1,"featured_media":3466,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[8],"tags":[705,53],"class_list":["post-3463","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knowledge","tag-grape-dryer","tag-grapes"],"taxonomy_info":{"category":[{"value":8,"label":"Knowledge"}],"post_tag":[{"value":705,"label":"grape dryer"},{"value":53,"label":"grapes"}]},"featured_image_src_large":["https:\/\/dryingplant.com\/wp-content\/uploads\/2022\/06\/raisins.jpeg",640,437,false],"author_info":{"display_name":"DryingPlant.Com","author_link":"https:\/\/dryingplant.com\/ms\/author\/drying\/"},"comment_info":0,"category_info":[{"term_id":8,"name":"Knowledge","slug":"knowledge","term_group":0,"term_taxonomy_id":8,"taxonomy":"category","description":"","parent":0,"count":52,"filter":"raw","cat_ID":8,"category_count":52,"category_description":"","cat_name":"Knowledge","category_nicename":"knowledge","category_parent":0}],"tag_info":[{"term_id":705,"name":"grape dryer","slug":"grape-dryer","term_group":0,"term_taxonomy_id":705,"taxonomy":"post_tag","description":"","parent":0,"count":1,"filter":"raw"},{"term_id":53,"name":"grapes","slug":"grapes","term_group":0,"term_taxonomy_id":53,"taxonomy":"post_tag","description":"","parent":0,"count":3,"filter":"raw"}],"_links":{"self":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts\/3463","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/comments?post=3463"}],"version-history":[{"count":0,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/posts\/3463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/media\/3466"}],"wp:attachment":[{"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/media?parent=3463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/categories?post=3463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dryingplant.com\/ms\/wp-json\/wp\/v2\/tags?post=3463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}