Mulberry drying process
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Mulberries are also called mulberries and mulberry bubbles. Farmers like to eat their ripe fresh fruits. They are sweet and juicy and are one of the fruits people often eat. Mature mulberries are oily and sweet and sour. The best ones are large, thick, purple-red and rich in sugar. Mulberries mature from April to June every year. After harvesting, they are removed from impurities and dried in the sun or slightly steamed and then dried in the sun for storage and consumption. The development of deep-processed mulberry foods can not only enrich food varieties, but also meet the needs of healthy consumption. There are many processed foods made from mulberries, and dried mulberries are one of them.
After drying, mulberries are very good medicines, which have the functions of nourishing the liver and kidneys, nourishing yin and blood, and calming the wind. They are also used to treat palpitations, insomnia, dizziness, tinnitus, constipation, night sweats, scrofula, joint problems and other diseases. Mulberry dryers are needed for the drying of large quantities of dried mulberries. The processing of mulberries has high requirements for uniform temperature and air volume due to its high sugar content and large particle differences. If the temperature is not well controlled, the mulberries will be soft and not dry. If the air volume is not enough, the drying time will be long, which will affect the quality.
【1】Mulberry dried fruit production process
Mulberry dried fruit production process: material selection → cleaning → drying → cooling → packaging
Material selection: Choose mature, fresh and good-colored mulberries, choose mulberries with strong stickiness and try to taste the same sweetness as the first choice.
Cleaning: Pour the mulberries into a flowing water tank and clean them, further remove the unqualified fruits, and then hang them with hemp ropes to dry in a ventilated place.
Drying: The drying temperature of mulberries should not be set too high. The drying time for one cycle is about one day. The moisture content of the dried mulberries should be kept at about 15%.
Post-drying treatment: Rub them slightly, and use windmills, sieves or natural wind to remove impurities such as fruit stalks, dry leaves and shrunken grains. Then they are manually graded, packaged, stored and sold according to color fullness and sourness and sweetness.
[2] Reference process for drying mulberries
Since mulberries are berries with high sugar and water content, the long fruit shape is composed of small fruit capsules, and it is difficult for water to come out, so it takes a long time. At the same time, the drying temperature cannot be too high. If the temperature is too high, it will easily affect the effective content of anthocyanins.
Phase 1: Preheating stage, the drying room mode is set to: drying + no dehumidification, the drying room temperature is set to 50℃, and the preheating time is 1 hour;
Phase 2: The drying room mode is set to: drying + dehumidification, the humidity is set to 60%, the temperature is set to 55℃, and the baking time is 8 hours;
Stage 3: The drying room mode is set to: drying + dehumidification, the humidity is set to 50%, and the temperature is set at 60℃. After that, the temperature rises by 5℃ every four hours, and the target humidity is lowered by 10%. This process allows the drying room to continuously dehumidify, and the baking time is 8 hours.
Stage 4: The drying room mode is set to: drying + dehumidification, the humidity is set to 15%, the temperature is set to 65℃, and the baking time is 2 hours; after this stage, turn off the equipment and use the residual heat to continue baking for 1-2 hours.
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