Methods of fruit dehydration

summary

Fruit dehydration is also known as fruit and vegetable drying, that is, the use of certain technology to remove water from fresh fruit and vegetable raw materials, reduce its water activity to the extent that it is difficult for microorganisms to survive and reproduce, so as to make the product have good preservation, and require rehydration (i.e. re absorption) can basically restore the original state, maintain the original nutrients and flavor. Here are some kinds of water for you to share Fruit dehydration method, let's have a look.

Methods of fruit dehydration

First: Boil the apple with water and sugar. If there is too much water in the apple, wash off the water on the surface with kitchen paper. Spread the sliced pineapple, orange and apple on the plate. Pour in the boiled sugar without overlapping.

Second: cover the fresh-keeping film, so that the film is close to the fruit slices, which is conducive to soaking the fruit slices in the sugar water for more than 1 hour. It's better to soak the fruit slices for one day. Control the sugar water of the soaked fruit slices, and spread them flat into the baking pan (preferably silicone pad).

Third: kiwi fruit, a kind of fruit with fine fiber, can be directly sifted with powdered sugar on the silica gel pad without soaking, and then spread the kiwi slices and sift the powdered sugar again. The oven is 80-100 degrees, bake for about 5 hours, turn it over in the middle, and observe the moisture content of the fruit.

matters needing attention

Nutrition experts also pointed out: dehydrated fruit has high dry heat, but low fiber. Because in the process of processing, the high fiber of fresh fruit has been destroyed, not only can't eat the fiber of fresh fruit, but also intake excess oil, warm tips: everyone looks like a healthy snack, but it is a high oil, high calorie invisible killer. People are advised to choose snacks with low calorie and high fiber, but not too much.