| 摘要 |
PURPOSE: A method of drying peaches using low temperature drying method is provided to reduce the constant amount of moisture of peaches by low temperature dehumidification to maintain the peaches shape, thereby increasing the storability of peaches so that it can be enjoyed at anytime. CONSTITUTION: Peaches is assorted and washed. The washed peaches is dried in 0~20°C for 15~24 hours with cool air drier, thereby having the 40~60% of moisture amount of peaches. The skin of the dried peaches is removed. The skin-removed peaches is bleached and washed. The washed peaches is dipped and heated. The dipped peaches are dried. The water to remove the skin is heated water having temperature 85~09°C or NaOh water 1~2% solution for 1~10 minutes. The bleaching is performed by the concentration of 60~80% of vinegar, lemon juice or ascorbic acid for 5~6 hours, and washes with the water. The heating digest is performed in sweetness degree lower than 10 brix, and is performed for 10~24 hours by heating with 35~45% by digesting into 30 brix sugar solution. The drying process is maintained of 40~50% of moisture state.
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