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What is the processing method of the fruit processing line?

What is the processing method of the fruit processing line?

Fruit is an indispensable food in our daily life, and it is very helpful to people's health. Fruit also occupies a very important position in people's food system. It can be said that it is an indispensable food. The emergence of processing technology has enriched fruit products. Let's take a look at the way of the fruit processing production line!

Fruit products are relatively abundant. This is due to the rapid development of processing technology. Our common fruit products are dried fruit. Dried fruit is easy to use and has a long storage period. Therefore, it is very popular with people. Introduce several. Raisins: After the grapes are ripe, take out the small and damaged fruit pieces in time, soak them with 1.5%-4% sodium hydroxide, wash the lye with clear water, put them in a drying tray, and dry for 3-5 days. In Xinjiang and other places, it usually takes about 30 days due to the dry climate. After 8 weeks of storage, the fruit stems were removed and bagged. Dried peaches: Peel the easy-to-peel peaches, cut in half, and place them on a sun-dried plate. Fumigate with 0.4% sulfur for 4-6 hours, then air dry. When it is dry, turn it frequently. When dried to 60-70%, the moisture content should be 15%-18%. Select again and store for about 3 weeks.

There are also the familiar dried apples: choose the apples that are free of diseases and insect pests, peel them, cut them into 5-7mm thick discs, fumigate for 10-20 minutes, steam for 2-4 minutes, and then dry. Dry 4-5 kg of dried fruits per square meter, and then fumigate for 1-2 hours. In large-scale drying, the room should be heated, the initial temperature should be kept at 80-85℃, the temperature should be controlled at 50-55℃ in the next few days, and the drying time should be about 5-6 hours. Dried pears. Cut the selected pears in half, remove the stems and heart, blanch for 15-25 minutes, fumigate with 3% sulfur dioxide for 3-5 hours, and then dry. Drying 10-12 kg of dried fruits per square meter, at room temperature of 55 ℃ in the early stage, and at 65 ℃ in the next few days, the drying time is long, generally 30-36 hours. Dried apricots: Cut the selected apricots into two, remove the pits, and put the cut side up in a drying board. Then sprinkle light salt water on the surface of the fruit, the ratio of salt water is 1:33, sulfur fumigation for 3-4 hours, 5-6 kg per square meter. The indoor temperature is 40℃ in the initial stage, 60-65℃ in the later stage, and the drying time is 10-12 hours, 12-15 kg apricot per square meter.

The above is some introduction about the way of fruit processing. It can be seen that the way of fruit processing is very standardized, usually on the processing production line, so it can be processed for a long time and on a large scale. In addition, it requires a lot of professional staff to perform it, which can reduce the occurrence of errors and improve the efficiency of processing and production.

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