Application of air drying and dehumidification in baking longan
High-temperature baking is used 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 two 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 stem comes off with a slight push of the finger. 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 teeth bites easily, and the cross section is gray. Cut the pedicle. After the first and second fruits are roasted for three times, the fruit stalks 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 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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