How are raisins made?

A lot of people like to eat raisins.

It will be found that raisins are made by drying grapes and belong to a kind of dried fruit.

Therefore, grapes are a relatively delicious fruit, whether it is fresh grapes or raisins, they are very delicious, and when grapes become raisins, the taste will be sweeter, and the sugar content has been accumulated.

The choice of raw materials for making raisins is very important, generally the grapes are thin, and the flesh is very plump, so the fruit is softer, and the appearance is more beautiful, and the sugar content will be higher. Therefore, some grapes of better quality will be selected, and this kind of grape must be ripe to be able to make delicious raisins. Next, you can cut the bunches, and after the harvest, be sure to cut a few small bunches of grapes and put them in a ventilated place for exposure.

In addition to these, some treatment should be carried out in advance, and the selected fruits should be put into the lye solution by alkali immersion treatment, and the treatment concentration is generally sodium hydroxide.

The solution can clean the grapes, and the time for drying the dried fruit into raisins will be shorter, which is stronger than ordinary exposure. The time of placing it in the sodium hydroxide solution must be controlled, generally 1 5 seconds, if the skin is particularly thin, the time can be increased to 3 6 seconds, because the time will be more sufficient.

When exposing grapes, you must install the card in advance, about 10 hours a day, and it must be placed in a ventilated place. The process of raisin production is also relatively simple, first selecting the raw materials, then removing the excess pomace for cleaning, then drying, and finally starting to pack. Raisins also have a lot of nutrients and a lot of glucose in them.

In addition, there are antioxidants, so these substances can help the body become healthier after being absorbed into the body, and it is also a natural carbohydrate.

There are many trace elements, which are better for the human body, which can increase the nutrients in the body, thereby enhancing physical fitness.

Mainly through the processing process, through the continuous slag of grapes, washing, drying, and then made, raisins will continue to concentrate in the process of production.

The grapes are first picked and cleaned, and then placed in some specific rooms to dry until they are dry.

To cut off the fresh grapes, cut off the problematic grapes, dry them on a drying tray for a while, and then evaporate the water to dry.

How to make raisins:

1. Select raw materials.

When choosing grapes to make raisins, it is best to choose grapes with thin skins and soft fruits as raw materials, and you can choose grapes that are large and have a good appearance.

2. Divide the strings. Ordinary bunches of grapes have more grains, which is not conducive to making raisins, so you can separate a small branch and a small branch, and spread the number of layers on the drying plate.

3. Exposure. Put the grapes in the drying tray and put them on the balcony where you can receive the most exposure, and you can take them out for about ten days or so, and if they are dry, you can turn the grapes over. When the grapes are no longer squeezed out of juice, they can be dried normally. This process takes about 20 days.

4. Follow-up treatment.

Pile up bunches of grapes together, dry them evenly for half a month, and when they are completely dry, you can pick off the stems of the grapes, and then the real raisins are completed.

Raisins are made from fresh grapes. The traditional method of making raisins is to lay them flat in the drying field or hang them in a shade room to dry. This process takes a long time and takes more than 1 month.

Due to direct sunlight and long drying time, raisins are generally dark and dark in color. After maceration with a drying agent, it only needs to be dried for 15-20 days, which can shorten the drying time and prevent the grapes from growing mold due to long-term damp and undried state. <

Raisins are made from fresh grapes. The traditional method of making raisins is to lay them flat in the drying field or hang them in a shade room to dry. This process takes a long time and takes more than 1 month.

Due to direct sunlight and long drying time, raisins are generally dark and dark in color. After maceration with a drying agent, it only needs to be dried for 15-20 days, which can shorten the drying time and prevent the grapes from growing mold due to long-term damp and undried state.

Raisin is the fruit of grapes that are dried in the sun or in the shade.

Drying method: 1. Direct exposure to selenium in the sun to make brown raisins.

2. Drying in a shaded room; Processing, and then put it into a shade room to dry or dry in a dryer, which greatly shortens the drying time.

The fruit used to make raisins must be ripe, the water content in raisins is only 15-25%, and the fructose content is as high as 60%, so it is very sweet. As a result, raisins can be stored for a long time, and the fructose in raisins may crystallize over time, but this does not affect their consumption. Raisins can be eaten as a snack or in pastries, and in some places cooking edible raisin dressing.

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Analysis: 1 Selection and processing of raw materials.

1) Selection of raw materials Dried grapes require thin skin, thick and soft flesh, medium to small fruit shape, high sugar content, strong flavor, preferably seedless, and fully ripe.

2) Washing The main purpose is to remove surface dirt and pesticide residues.

3) Blanching Blanching can inactivate the activity of enzymes, reduce oxidative discoloration and loss of nutrients; Removing air from the fruit and improving the appearance of the dried product; Sterilization and disinfection. Hot water or steam can be used for blanching, and the processing time varies depending on the variety, and it is generally completely passivated by peroxidase.

4) Sulfur treatment Sulfur treatment can improve the color of the finished product, preserve vitamin C to the greatest extent, and play a role in sterilization and insecticide. There are two commonly used treatment methods: fumigation and sulfur immersion. During fumigation, the concentration of sulfur dioxide in the fumigation chamber is high.

Sulfur is required to be pure and contain less impurities, of which the content of arsenic should be less than. Generally, for every 1000kg of raw materials, 2 4kg of sulfur is required. In sulfur immersion treatment, the usual concentration of sulfurous acid solution is 1% 3%.

Sulfur immersion treatment can be carried out before drying, and fumigation is generally used after drying.

2 Drying method.

The processed fruit ears are slightly trimmed, naturally dried on the plate for about 10 days, flipped, and continued to dry until the fruit grains are pressed by hand without juice oozing, and stacked in the drying plate to dry. Turpan and other places in Xinjiang often hang grapes indoors and dry them for ventilation. When the indoor temperature reaches about 40, it takes about 30 days.

In order to shorten the drying time, the grapes can be soaked in alkali treatment, generally soaked in sodium hydroxide solution for 1 5s, sodium carbonate or a mixture of sodium carbonate and sodium hydroxide for 3 6s for thin-skinned varieties, or low-concentration hot lye solution, such as sodium hydroxide solution, can be soaked for a few seconds.

The moisture content of finished raisins is generally 12% 15%, and the drying rate is 3 1 4 1. After drying, it takes 3 weeks to soften and then destemmed and packaged.

How raisins are made is as follows:

1.Select the raw materials.

When we choose grapes made into raisins, we should choose those grapes that are simpler to make, pick out grapes with thinner skin and softer flesh as raw materials.

2.Splitting strings. Ordinary bunches of grapes have more grains, which is not conducive to making raisins, so you can separate a small branch and a small branch, and spread the number of layers on the drying plate.

We can choose handmade bamboo products for drying the plate, which can be used in the restaurant at home, and other dry goods can also be used in the usual drying of other dry goods.

3.Soak in alkaline solution.

This step is to make the raisins faster, so that the water in the grape fruit evaporates faster, soak in a low-concentration sodium hydroxide solution for about 5 seconds, and then wash the grapes immediately, so that you can eat raisins 10 days in advance!

4.Exposure. Put the grapes in a drying tray and put them on the balcony where you can receive the most exposure to the sun, and you can take them out for observation after about ten days of drying, and if they are dry, you can turn the grapes over.

When the grapes are no longer squeezed out of the juice, they can be dried normally. This process takes about 20 days.

5.Follow-up processing.

Put bunches of grapes together, dry them evenly for about half a month, and when they are completely dry, you can remove the stems of the grapes, and then the real raisins are completed!

Raisins:

Raisins are foods formed by dehydrating grape fruits with the help of solar heat or artificial heating, and are high in sugar and are typical high-energy nutrients. Raisins are low in water, making them easy to transport and store. The main dried grape in the world is the green seedless grape variety, Seedless White, and the other dried varieties are White Rose and Black Corinth.

Process flow: The production process of raisins is: raw materials, slag removal, cleaning, drying, grading, packaging.

Nutrients: Raisins have the nutrients of grapes, which inherit a variety of antioxidant effects from grapes. In the process of drying grapes, there is the concentration of material components, and there are also decomposition and transformation of substances due to oxidation and other reasons.

Raisins are a nutritious, natural carbohydrate food source. According to the APFEL study, the content of sugar, fiber, protein and carbohydrates per 400 kJ of raisins is 80, and the mineral content is 32 mg of sodium, 952 mg of potassium, 68 mg of calcium, 44 mg of magnesium, 136 mg of phosphorus and 8 g of folic acid. The vitamin content is: