Dehydration pineapple processing

The dehydration pineapple processing technology is similar to dried mangoes, because the pineapple pulp structure is loose, and the water content is relatively high. If the dried pineapple is dried directly, the disadvantages are: the product yield is very low, and the flavor is not good, and the general hot air drying is used. The way to influence the flavor is too great. In order to increase the yield and improve the flavor of the product, some sucrose is added during processing. Processing techniques are as follows: 1. Raw material processing: take eight mature pineapple, the flesh has turned yellow, with a pineapple aroma, with the heart of the machine, to the fruit eye, sliced, each piece thickness of 3 to 4 mm, was fan-shaped. 2. Hardening and color protection measures: Soak pineapple slices with a mixture of 0.1% calcium chloride and 0.1% sodium bisulfite for 8 hours, then remove and drain the water. 3. Concentrated sugar solution: Preparation of 60% sucrose solution, that is, 100 kilograms of sugar in 60 kilograms of sugar, 40 kilograms of water. The pineapple pieces were immersed in 60% sugar solution, the sugar solution was just immersed in the raw materials, and the maceration time was 24 hours. 4. Drying: Pick up the pineapple slices from the sugar solution, drain the water, and dry at 65 degrees Celsius for 18 to 20 hours to make the moisture content 16%. 5. Packaging: Sealed packaging is required. Note: After treatment of pineapple slices with 60% concentrated sugar solution, the concentration will drop, but there is pineapple aroma, can be used as pineapple juice, or continue to use after adding sugar to increase the concentration.

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