(1) Process flow: raw material selection - a cut string - alkali treatment - dry - soft - a package. (2) Technical points: 1 Raw material selection. Drying grapes generally requires thin skin and no seeds. The flesh is plump, soft, sugary, and beautiful. In general, seedless white and seedless are preferred, and rose grapes, milk, and other seeded grapes can also be used as a dry preparation. The fruit must be fully mature. 2 cut string. After harvesting, cut too small and damaged and decayed fruit pieces; when the fruit string is too large, cut it into several small strings and lay a layer on the drying tray. 3 alkali treatment. In order to accelerate drying and shorten the evaporation time of water, alkali treatment is used to remove the waxy layer on the surface layer. Generally immersed in 1.5 ~ 4.0% sodium hydroxide solution for 1 ~ 5 seconds, thin skin types can be used 0.5% of sodium carbonate or sodium carbonate and potassium hydroxide mixed treatment 3 ~ 6 seconds, can also be used 93.3oC 0.2 A ~0.3% sodium hydroxide solution is impregnated for a few seconds. Or in a mixture of 0.3% sodium hydroxide, 0.5% potassium carbonate and 0.4% olive oil, immersed in 35 ~ 38oC 1-4 minutes. When white raisins are produced, they need to be treated with sulfur for 3 to 5 hours. Each ton of grapes needs about 2 kilograms of sulfur. 4 dried. Place the grapes in a drying tray and expose them to the sun for about 10 days. When the surface is partially dry, it can be turned all over. To 2/3 of the fruit is dry, when the fruit does not ooze from the grapes, the sundry dish can be stacked and dried for 1 week. When the weather conditions are good, the total drying time is about 20~25 days. . China's Xinjiang climate conditions suitable for the production of raisins, do not use direct sunlight, but hanging in a ventilated room dried. This dried raisin is of good quality, translucent and does not change color. The walls of the airing rooms were full of plum blossom holes, and after about 40 days of dry hot air, they were dried. Raisins can also be artificially dried. The lye-treated grapes are placed in a baking tray and sent to the drying room. The initial temperature of downstream drying was 90oC and the final temperature was 70oC. The initial temperature of countercurrent drying was 45-50oC, and the final temperature was 70-75oC. The relative humidity of air was lower than 25%. The fruit load is 15 kg/m2. The fruit drying rate is 3 to 4:1. 5 back soft. The fruit strings are stacked for 2 to 3 weeks to make them dry evenly. Finally remove fruit stems and serve. 6 packaging. Plastic food bags moisture-proof packaging. (3) quality requirements: taste sweet and fresh alcohol, not acid is not astringent. The appearance of the white raisins requires a slight icing sugar, and the crystals are green and transparent after defrosting. The appearance of red raisins requires a slight icing, which is purple and translucent after defrosting. Water content 12~15%.
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