Orange peel is divided into “Tangerine peel” and “broad Tangerine peel”. Pick the ripe fruit, peel the skin and dry it in the sun or at low temperature. Orange peel is rich in citrin and picrin, which help to digest food. Citrus peel contains volatile oil, hesperidin, vitamin B, C and other components, it contains volatile oil has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive fluid, eliminate intestinal gas, increase appetite.
Under normal circumstances, the weight of orange peel is 25% of the weight of fresh peel, and the water content of orange peel is about 13% as a finished product. Orange peel drying process is generally divided into the following three stages:
High temperature drying stage: Set the drying temperature to 65℃(no moisture), drying time is 1 hour, so that the peel is dried until soft, at this time the humidity in the drying room is about 85 ~ 90%, after drying for a predetermined time, touch the peel with your hand to test whether the peel is soft.
Constant temperature drying stage: the working temperature of the dryer is set to 45 ° C, the humidity in the drying room is 60 ~ 70%, and the drying time is 14 hours. Attention should be paid to the uniform heating of the orange peel during the drying process to ensure consistent quality. At the same time, samples can be taken for weighing to reach the target value.
Low temperature cooling stage: the temperature in the drying room is set to 30 ° C, the humidity is 15 ~ 20%, the time is about 1 hour, when the temperature of the orange peel reaches nearly 30 ° C, it can be taken out, and the humidity is 13 ~ 15%. (This stage can also be directly placed outdoors for cooling according to the outdoor temperature and the actual drying of the orange peel).
Post time: Aug-07-2024
