Full Process for Jackfruit Drying

From preparing the fruit to washing it up to putting it in the Jackfruit Drying Machine things need to be precisely followed.

Jackfruit is a common fruit, and its core also has good nutritional value. Its main effects are:

1. Jackfruit core is rich in nutrients, such as protein, fat, carotene, vitamin C, vitamin E, vitamin A, dietary fiber, potassium, copper, sodium, and other trace elements necessary for the body.

Second, the jackfruit core also has the effect of strengthening the body and prolonging life.

3. Jackfruit core can relieve cough.

Fourth, the jackfruit nucleus also has a certain weight loss effect. At the same time, for women who are breastfeeding, the jackfruit nucleus has a certain effect on promoting milk secretion.

How to make jackfruit chips?

Jackfruit fruit → fruit selection → temperature control preservation → manual ripening → washing → peeling → core removal → slicing → washing → color protection → washing → blanching → cooling → dipping → draining → drying → seasoning → packaging → inspection → finished product

1.1.2 Main points of the production technology of jackfruit chips

1.1.2.1 Material selection

The raw materials are required to be free from decay, have no softening, and no pests.

1.1.2.2 Temperature-controlled preservation

The storage conditions are an air temperature of 15°C to 18°C and a humidity of 90% to 95%.

1.1.2.3 Artificial ripening

The environmental conditions for ripening after refrigeration are the temperature of 20°C to 25°C, the relative humidity of 90% in the initial stage, and 75% to 80% in the middle and late stages. It is ideal to use ethephon for ripening.

1.1.2.4 Peeling

Use manual peeling and take out the fruit sac. Go for the nuts.

1.1.2.5 Cleaning

Roughly wash away impurities on the surface of the pulp with clean water

1.1.2.6 Color protection

After rinsing the pulp with clean water, soak it in the color protection solution for 10 minutes.

1.1.2.7 Slicing

Cut the peeled jackfruit pulp into 2 to 3 halves.

1.1.2.8 blanching to kill the enzyme

Wash the jackfruit pulp after the color protection treatment, and place it in 95℃ hot water to pre-cook the raw material for 3 min~5 min, so that the core temperature of the material reaches 60℃. Cool down in time and spin dry the floating water to ensure beautiful color.

1.1.2.9 Impregnation

Put the material into the dipping material blue, and then put the material blue into the dipping liquid. The dipping liquid is prepared according to the flavor of the material, which is composed of 20% maltose and citric acid O-2% aqueous solution. Close the lid and open the vacuum system to reach the vacuum. The immersion is started after the temperature is reached, and the time is 10 to 20 minutes.

1.1.2.10 Drying

Pick up the pineapple slices from the sugar solution, drain the water, and dry at 65-80 degrees Celsius to make the water content 16%.

 

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