During transportation, the mulberries should not be piled up, and the dead leaves and dried branches in the fruit ears should be removed as well, in addition, the unqualified fruit grains that are moldy or discolored should be removed.
Those mulberries which is in the similar maturity level should be put in the drying material trays.
Drying can be completed in 18 hours by using an air source heat pump dryer. Generally, every 4 kg of fresh mulberries can be made into 1 kg of dried mulberries.
After sorting the mulberries and removing the impurities, the mulberries shall be put into the material cart.
Each material truck should not exceed 14 sieves, and the sieve layer space should be controlled within about 10 cm. Take the 10P drying machine as an example, the number of material cart shall not exceed 10 to ensure that there is a reasonable gap in the drying room and to ensure there is a passage for hot air circulation.
Mulberries are a type of berries with high sugar content and high water content. The longer shape is composed of small fruit sacs.
The water of the mulberry is difficult to come out, so it takes a long time for drying. At the same time, the drying temperature should not be too high.
If the temperature is too high, it will easily affect the effective content of anthocyanins.
1.In the first drying stage, you should set the mode of drying without dehumidification, and the drying room is raised to about 50°C for 1 hour.
2.The second stage is set at the mode of drying with dehumidification. The target humidity is 60%, and the target temperature is 55°C.
3.In the third stage, each stage shall increases by 5°C, and the target humidity decreases by 10%. The drying room shall continuously dehumidified.
4.In the final stage, the target humidity is set to about 15%. If conditions permit, you can stop the drying equipment for a while and re-drying again, so that the moisture inside the dried fruit is heated and volatilized by the heat of re-drying, the dried fruit has a better shape, and the overall energy efficiency is better.
The dried mulberries should be further screened, and impurities such as fruit stems, dried leaves and shriveled grains can be removed by windmills, sieves or natural wind.
You can classified them into different grade according to the color, plumpness and sweetness and sourness of the dried mulberries, and then put them into food bags or vacuum packaging bags for packaging and storage.