How to Dry Lou Han Gou with Kinkai Dehydrator
Luo Han Guo drying temperature is generally 50-65℃, with two heads low and middle high temperature control method, that is, the first 3-4 days after the fruit is in the oven, and 3-4 days before the oven is ready to bake. Control the temperature at 50℃ and increase the temperature to 65℃ for 2-3 days in the middle of baking.
Luo Han Guo drying for 8-10 days at a time. Turn them one by one during the drying process, the whole fruit is evenly heated. The peel of baked Luo Han Guo is yellowish brown. It has a clear fragrance. The sound of flicking with your fingers is crisp and crisp. The skin is not blackened or smelly. The skin of the fruit is not separated from the sac.
1，70-75 degrees heat preservation for 8-10 hours; cooling to 70-72 degrees heat preservation for 48 hours, cooling to 62-66 degrees heat preservation for 14-24 hours, a total of 72-82 hours.
2，70-75 degrees heat preservation for 10–14 hours; cooling to 70-72 degrees heat preservation for 56 hours, cooling to 62-66 degrees heat preservation for 20–24 hours, a total of 90-94 hours.
Note: The hot air blower keeps on recording for 2 hours.