1 selection of raw materials
Try to choose these type of lychee that the shell and fruit are not separated from each other when it has been dried. At the same time, the fruit should be large and round, the meat is thick and the core is small. The aroma of the dried lychee is strong, the astringency is light. It is better to dried the raw materials to the medium well extent. Different lychee varieties have different drying yields.
2 initial stage of drying
Heating slowly, in order to prevent the shell from bursting, the temperature should be controlled at about 55 ℃. At this time, the humidity will not be too heavy. In addition, the temperature in the drying room should be raised as soon as possible, and the humidity can be controlled at 60% for 4 hours.
3 middle stage of drying
At this time, the shell of the lychee has appeared dried, so the temperature can be controlled at 65 ℃ at this time, and the humidity of the drying room can be controlled at 30%. keep the temperature and humidity for 8 hours.
4 Cooling period
After drying for 12 hours, the surface of the lychee is very dry at this time. If it continues to be dried, the surface of the lychee will be too dry, and finally be cracked. Therefore, it should be taken out and cooled for five or six hours to make the moisture inside the lychee penetrates to the outside and prepared for drying again.
The temperature can be raised to 65 ℃ to continue drying, and the drying time should continue for 8-10 hours.