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Development of manufacturing method for the honey coating semi-dried mulberry fruit using hot air dryer

  • Received : 2018.11.07
  • Accepted : 2018.12.10
  • Published : 2018.12.31

Abstract

Semi-dried mulberry fruit can be distributed at room temperature and maintained its chewy texture and shape. It can be used for its own itself or food materials. We develop the honey coating semi-dried mulberry fruit manufacturing method through hot air dryer. After extracting the moisture from the thawing process, honey was coated and dried. Drying time for semidried mulberry fruit was shortened by manufacturing on the day of work without going through aging process. The first the mulberry fruit juice was separated from the frozen mulberry fruit at room temperature of the laboratory or in the dryer of $60{\sim}90^{\circ}C$, then the first dried by a hot air drier at $60^{\circ}C$ for 3 to 4 h. Next, it is coated with honey, which is equivalent to 20% weight of the first dried mulberry fruit, and then the second dried at a temperature of $38^{\circ}C$ for 20 ~ 30 h. The honey coating semi-dried mulberry fruit by above method was shiny on the surface and retained its shape. The moisture content was about 15% and it was confirmed that it could be stored at room temperature.

Keywords

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Fig. 1. Thawing and separation from frozen mulberry fruit

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Fig. 2. The shape of first dried mulberry fruit in the dryer at 60℃ after thawing

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Fig. 3. The shape of honey coated mulberry fruit (dried at 38℃, hot air dryer)

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Fig. 4. Manufacturing process of honey coating semi-dried mulberry fruit using hot air dryer

Table 1. Characteristics of thawing and juice separation of frozen mulberry fruit

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Table 2. Drying characteristics of thawed mulberry fruit according to dry time

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Table 3. Sensory evaluation of semi-dried mulberry fruit according to thawing method

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