Grape is a kind of fruit with very high nutritional value, which contains a lot of vitamins and trace elements that are beneficial to the human body. Raisins are the dried fruits of grapes. High-quality raisins do not crystallize, do not sour, and taste deliciously sweet. The water content in raisins is only 15%-25%, and the fructose content is as high as 60%. Raisins can be eaten directly or placed in a pastry as a garnish.
The traditional drying method is to uses sunlight, but this method will cause problems such as sour raisins, poor color, uneven drying, and easy release of sugar. So how do dry the grapes so that the grapes do not crystallize or sour during the drying process? First of all, make preparations before drying. The grasp dryer must have excellent heating and heat preservation performance and corresponding ventilation and dehumidification equipment. At the same time, the drying process also needs good sanitary conditions to ensure the quality of the product. Our air energy heat pump intelligent fruit dryer can precisely control the temperature and humidity required for drying to produce high-quality raisins. It also has small energy consumption and a high energy conversion rate.
The introduction of the dried grasps
Grapes contain a lot of sugar, mainly glucose, with a sugar content of about 8%-10%. Among the more sugars contained in grapes, most of them are glucose, which is easily directly absorbed by the human body. Therefore, grapes become an ideal fruit for people with weak digestion ability. When the human body has low blood sugar, if you drink grape juice in time, the symptoms can be relieved quickly.
After drying, the weight of the grapes is greatly reduced, and the volume is significantly reduced, which is convenient for transportation and can be stored for a long time without deterioration. Its nutrient-rich and convenient edible characteristics make it popular among prospectors, sailors, and tourists. Raisins contain more flavonoids, which can play an anti-oxidant effect, so eating more can achieve a beauty effect. In addition, raisins can also help digestion and lower blood lipids.
The process of grasp drying
- மூலப்பொருள் தேர்வு: உயர் திடப்பொருள் உள்ள, நல்ல நிறம், குறைந்த எஞ்சைம் கருப்பு, பொருத்தமான பருவம், மென்மையான தோல், மென்மையான மாமிசம் மற்றும் 20% க்கும் மேற்பட்ட சர்க்கரை உள்ள விதைகளை தேர்வு செய்ய முயற்சிக்கவும்.
- மூலப்பொருளின் முன் சிகிச்சை: தேர்ந்தெடுக்கப்பட்ட திராட்சைகளை கழுவி, கிருமி நீக்க வேண்டும். பொதுவாக, 1.5%-4.0% சோடியம் ஹைட்ராக்சைடு பயன்படுத்தி, மேல் தடிமனையும், தீங்கு விளைவிக்கும் கிருமிகளையும் எளிதில் கழுவலாம். அதே சமயம், தோலில் சிறிய உடைமைகள் தோன்றும், இது நீர் ஆவியாகும் மற்றும் உலோகப்படுத்துதலை ஊக்குவிக்கும்.
- உலர்வு: திராட்சையில் சர்க்கரை உள்ளடக்கம் அதிகமாக உள்ளது, இது ஈரப்பதத்தை பூட்டுவதற்கு எளிது. உலோகப்படுத்தும் செயல்முறை நான்கு படிகளாக பிரிக்கப்பட்டுள்ளது.
- திராட்சைகளை இடத்தில் வைக்கவும் உலோகப்படுத்தும் அறையை பிடிக்கவும், ஆரம்ப வெப்பநிலை 40-50℃ இடையே அமைக்கப்படுகிறது, இது இரண்டு மணி நேரம் நீடிக்கும். இந்த கட்டத்தில், திராட்சை தோல் ஈரப்பதம் மெதுவாக ஆவியாகும்.
- இடையில், வெப்பநிலையை 65℃ ஆக உயர்த்தி, ஈரப்பதத்தை 15% ஆக அமைக்கவும். இந்த கட்டம் 8 மணி நேரம் நீடிக்கும், மற்றும் இந்த கட்டத்தில் திராட்சையின் உலோகப்படுத்தும் விகிதம் சுமார் 80% ஆகும்.
- இந்த கட்டத்தில், திராட்சையின் மொத்த ஈரப்பதத்தின் பெரும்பாலும் வெளியேறிவிட்டது. வெப்பநிலையை 40℃ ஆக அமைக்கவும். வெப்பநிலையை அதிகரிப்பதன் மூலம், ஈரப்பதம் நீக்குதல் நான்கு மணி நேரம் மேலும் வலுவடையும்.
- இறுதியாக, வெப்பநிலையை 40-50℃ இடையே மீண்டும் அமைத்து, மெதுவாக இரண்டு மணி நேரம் உலோகப்படுத்தவும். இந்த நேரத்தில், திராட்சையின் ஈரப்பதம் 12% க்கும் குறைவாக இருக்கும்.
Tips about the grasp drying
- The water content of grapes is relatively large. Generally speaking, every 4 kg of grapes can get 1 kg of raisins after drying, and the dehydration rate reaches about 70%.
- අඹ කඩාගන බොහෝ කෙටි කී්රයාවන් දෙකට තිබේ. එකක් ලෙස, ගොඩබඳා ඇතැයි සැහැල්ලුවෙන් කපා, පිරිසිදු කර, සමාව අඹ මුදු මඩලයට මොරොයමින්, එවිට ඒවාව එක් රථයක වාහනයකට තබා පිසිමට තබා ගන්න. පිසිමේ අවසන් වූ පසු අඹ කූරුන් පාළු කිරීමෙන් පිට වුණු අඹ මුළුල්ලෙන් වෙන් කළ යුතුයි. තවත් ක්රමයකින්, කපා ඇති ඇඹුල් ග හා මඩල රැගුණු තටාකයකට තබා පිසිමට දමයි. මේ ක්රමයේ වේගය වැඩි, නමුත් බිඳීම අධික වේ.
- පිසුවාට පසුව ප්රමාණවත් වානු-නලය අවශ්ය වේ. පිසූ අඹ වායුත් වාත්තු වන සහ සවිකිරීමෙන් තෙමීමේ සිට සම්පූර්ණයෙන්ම සීතල වන තුරු ගොඩයින් පිට කළ යුතුය. අඹ වල බාත්තරය වැඩී ඇති නිසා සීනි වාතාවරණයෙන් සීනි තමකාරී වීම හා කෘත්ය නාමෙහි පුරා මල්හුදු වේ; අඹේ පැණි පොහොසත් අඩාල වන අතර, කිසිදා කසිඳු පෙදෙන්නක් හා පිළිපත් වීමක් ඇතිවේ. එබැවින් පිසිමේ අග්රාම කිසිදු සීනි අඩු කිරීමේදී මෘදු නොවුවාට ගැටලු ඇතිවේ. එය කළ හැක්කේ පිසිම අවසන් වූ විට සම්පූර්ණයෙන්ම සීතල කර ගැනීමෙන් පසුවම බෙදා ගැනීමයි.
- High-quality raisins require that the raisins do not change color and have soft flesh. The raisins are dry in the hand, no juice oozes out, and the granules are quickly dispersed and the dryness is suitable. The taste is neither sour nor astringent, but sweet and mellow.
Applications of the grasp drying machine
Our grasp drying machine is also suitable for fruits, fungi, Chinese medicinal materials, seafood, crops, and some chemical products. It also can be customized according to the user’s demands for different products.
