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Application of air energy dryer in baking longan

2017-12-03
Longan dryer.Jpg
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Longan drying overview:

Longan is a characteristic fruit in the south of China. It is often marketed in large quantities in the summer and autumn seasons. The cause and effect are round and shiny, and the umbilical protrusions are white. It seems to be named after the legendary "dragon" eyes. Longan's other name is Longan. Fresh longan meat is smooth and tender, juicy and sweet, and tastes **, but it is not easy to keep fresh. People often roast fresh longan fruit into dried fruits, called longan meat, longan balls, longan dried broccoli, long pineapple, dried longan, brocade Suilongangan and so on, which is commonly used in traditional Chinese medicine. Longan is the top grade in Xiamen Dongjin Fruit Forest Farm.

Longan dryer drying process:

High-temperature baking is required for the first baking, the temperature is controlled at 65 degrees, the baking time is 6-8 hours, and the intermediate temperature is controlled at 60 ° C. The entire baking time is about 30 hours, until the shell in the baking room becomes hard. . After baking again, after the longan dried for the first time, the internal moisture of the fruit kernels and pulp gradually diffuses outward, and the surface of the pulp is more moist than immediately after baking, and must be baked again. At this time, the dried longan can be divided into 2 grades, large and small, and baked separately. The re-baking method is the same as the initial baking, the temperature is controlled at about 60 ° C, and the baking time is about 4-6 hours. Generally, the longan can be baked again until the fruit stalks are gently pushed with fingers to fall off. At this time, the flesh appears fine wrinkles, dark brown, and the surface is dry. There is no juice flowing out with the pressure of the fingers. The core of the bite is easy to crack, and the cross-section is plant-gray. Cut the pedicle. After the first and second fruits have been roasted for three times, the stems are cut flat with scissors. Drying standards and quality requirements. Drying standard: The fruit shell can be flattened by light pressure, the flesh is dry and russet, shiny and wrinkled, the core of the fruit is easy to crack with teeth, and the section is gray. Quality requirements: longan of the same grade should be dry and uniform, the fruit pedestal should be complete, the appearance should be smooth, the flesh should have no burnt smell, no mildew, no moth, and the shell breaking rate should not exceed 5%.

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