In the production of dried fruit slices, the concentration of the deep sugar solution should be controlled first, and the moisture content in the fruit slices should be reduced by freeze-drying. The dried fruit pieces are then vacuum dried to control the moisture content in the fruit within the required range of fast food fruit pieces.
1. Peel and core the fresh apples, use a slicing utensil to cut 5 kg of sector-shaped apple slices, each slice is 4 mm thick, 10 mm short, 25 mm long, and 20 mm wide. Immerse 5 kg of apple slices in 20 kg of syrup containing 1 kg of sucrose, 60 g of preservative and 18.94 kg of water to obtain approximately 7 kg of apple slices with 90% moisture and 7.9% concentration by weight at room temperature and atmospheric pressure sugar solution.
2. Quickly freeze 7 kg of apple slices dipped in syrup at -30°C, then freeze-dried under 0.1 mmHg vacuum, and then raise the temperature to 30°C for 25 hours to obtain 1 kg of apple slices containing 30% moisture. .
3. Immediately after freeze-drying, under vacuum conditions in the range of 15-30 mm Hg, irradiate apple slices with microwaves with an output power of 4.5 kilowatts, and then raise the temperature to 30 ° C for 1 minute to obtain about 900 grams. Apple slices.
4. After that, the apple slices were vacuum-dried under vacuum conditions in the range of 10-30 mm Hg, and then the temperature was raised to 50° C. for 30 minutes to obtain about 800 grams of apple slices containing 5% moisture. The apple slices have good appearance, good shape and fruit texture, and have a glossy, good taste.
