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2025-06-26
The following are the standard process flow and technical points of the dried fruit processing line, which are compiled from multiple professional production cases:
I. General process flow
Raw material processing stage
Sorting and grading: grading by maturity/size, removing pests and diseases
Washing and peeling: bubble cleaning + spray secondary cleaning, peeling thickness ≤1.2mm
Cutting and core removal: longitudinal cutting 2-3 petals, mechanical core removal nest
Pretreatment stage
Hardening and color protection: soaking in 0.1% CaCl₂ or 1.5% lime solution for 10-15 hours
Sulfur treatment: 0.3% sulfide Soaking in sodium bisulfate solution increases the retention rate of vitamin C by 25-58%
Blanching to inactivate enzymes: blanch in boiling water for 1-2 minutes, and immediately cool in cold water
Sugaring stage
Vacuum infiltration: 20% sugar solution is vacuum treated at 40℃ for 20-30 minutes (vacuum degree 93-96kPa)
Gradient sugaring: 3-6 times of increasing sugar solution concentration (20%→60%), soaking for 12 hours each time
Microwave-assisted: 30% microwave power intermittent infiltration, efficiency increased by 3 times
Drying stage
Segmented baking:
Initial baking: 60-65℃ 6-8 hours, moisture content drops to 26-34%
Re-drying: 55-60℃ 4-6 hours, moisture content of the final product is 17-19%
Intelligent control: automatic dehumidification system, humidity deviation ≤±5%
Post-processing stage
Softening and mixing: balance moisture for 24 hours
Ultraviolet sterilization: surface sterilization before packaging
Vacuum packaging: residual oxygen content ≤0.5%
II. Key technical indicators
Sugar solution ratio, reducing sugar ratio ≥60%, standard according to GB14884
Finished product sugar content, total sugar 68-72%, reducing sugar ≥43%
Microbial control, total colony count ≤1000CFU/g
Seal strength, ≥15N/15mm
III. Typical process differences
Apple preserves
Requires 6 times of gradient sugar addition and cooking, which takes a total of 48 hours
Grape preserves
Use cold sugar soaking process, no heating and cooking
Low-sugar products
Maltose replaces 50% of sucrose, and 0.8% gelatin is added to improve the texture
IV. Equipment selection recommendations
Vacuum sugar soaking pot: 40% increase in penetration efficiency
Microwave-hot air combined dryer: 30% energy saving
Visual sorting machine: bad fruit recognition rate ≥ 99.5%
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