Peach drying
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Peaches are delicious and nutritious, and are one of the most popular fresh fruits. In addition to being eaten fresh, they can also be processed into peach preserves, peach jam, peach juice, dried peaches, and canned peaches. Many parts of the peach tree also have medicinal value. Its roots, leaves, flowers, and kernels can be used as medicine, which has the functions of relieving cough, promoting blood circulation, and relieving constipation. So, how do we process dried peaches?
Peach processing steps:
(1) Raw material selection:Peaches for drying require large fruit shape, high sugar content, firm and thick flesh, less juice, golden flesh, fragrance, less fiber, and 80% to 90% ripe. It is best to harvest when the skin of the fruit is slightly soft.
(2) Selection and cleaning:Remove rotten, diseased, damaged and immature fruits. Wash the mud and sand on the surface of the fruit with clean water, and then brush off the peach hairs. If there are a lot of residual pesticides, soak them in 0.5% to 1% dilute hydrochloric acid solution for 35 minutes, then wash them.
(3) Cutting in half and removing the core:Use a half cutter or a stainless steel knife to cut the fruit in half along the "suture line", use a core-digging knife to dig out the core, and then put it into a 1% to 3% salt solution to protect the color.
（4）Peeling and washing:Peeling can be done with a peeling agent or with a 1.0% to 2.5% hot sodium hydroxide solution for 30 to 60 seconds. Then immediately rub the peach slices in clean water to remove the peach skin and rinse them clean.
（5）Blanching:Put the peeled peach slices in steam for 5 minutes, or blanch them in boiling water for 5 to 10 minutes, then remove and drain.
（6）Sulfur fumigation:Arrange the peach slices with the cut surface facing up in a fruit plate and fumigate with sulfur for 4 to 6 hours. About 3 kg of sulfur is required for each ton of fresh fruit.
（7）Drying:The sulfur-fumigated peach slices are exposed to the sun and turned frequently to accelerate drying. When they are 60% to 70% dried, place them in a cool place to soften for two or three days, then air-dry them until they are dry. At this time, the moisture content should be between 15% and 18%. It can also be directly sent to the drying room for drying, 10 kg per square meter, the initial temperature is 55℃, the final temperature is 65℃, the final relative humidity is controlled at 20% to 30%, and the drying time is about 14 hours.
(8) Softening and packaging: Remove the unqualified peach slices and place them in a sealed container for 3 weeks to make the moisture content of each part uniform and the texture is in a suitable soft state, and then use plastic food bags for moisture-proof packaging. The standard finished product requires the dried peach to be white or yellowish white, shiny, with peach fragrance, large size, thick flesh, not brittle or moldy, with a moisture content of 15% to 18%, free of insects, impurities, and mud. 
Quality standard: Bright color, peach fragrance, large size, thick flesh, not brittle or moldy, dry, with a moisture content of about 15% to 18%, free of insects, impurities, and mud.
In addition to the above-mentioned natural drying, artificial drying can also be carried out, that is, the peaches are blanched in a 1-2.5% NaOH hot solution for 30-60 seconds, peeled, rinsed, steamed for 5 minutes, fumigated with sulfur for 1 hour, and then sent to the drying room, the temperature is controlled between 55 and 65℃, and dried for 14 hours. The other processes are the same.
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