Grapes are rich in dietary fiber and sugar. Different natural climates, water and soil, sunshine conditions, the growth cycle of the jujube tree itself, and nutrient acquisition jointly determine the quality of grapes. The standards for identifying the quality of grapes mainly refer to its fruit shape, taste and color. High-quality grapes are rich in dietary fiber and sugar, with full and elastic fruit shapes, sweet taste and bright red color.
There are two methods for processing raisins: natural drying and artificial drying. Natural drying takes a long time and has many uncertain factors. It requires a lot of manual turning, and the color of the dried finished product is also uneven, which is not suitable for large-scale operation. The application of grape drying completely solves the above-mentioned problems.
The core of grape processing is the drying process. Grape drying is to evaporate the internal water and convert sugar under the premise of preserving the original quality of the grapes as much as possible, that is, the process of ripening. Through long-term practice, we have found the optimal temperature section for the conversion of sugar inside grapes: about 60 degrees.
1. The initial temperature is between 40 and 50 degrees Celsius, the time is 2 hours, and the surface moisture evaporates.
2. Dehumidify in large quantities in the middle period, raise the temperature to 55℃, and continue for 10 hours. At this time, the dehydration rate of the grapes is about 70%.
3. Deep drying, the temperature is as high as 60 degrees Celsius, strengthen dehumidification, humidity 55%, time 10 hours,
4. Soak the grapes evenly, control the temperature to 55 degrees Celsius, and bake for 5 hours. When the moisture content of the grapes is less than 12%, it is ready.
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