Litchi drying process steps:
1. Raw material selection:
Try to choose litchi varieties that do not separate from the shell and fruit after drying.
2. Initial stage of drying:
Slowly heat. In order to prevent the shell of the litchi from bursting, the temperature is best controlled at about 55°C. At this time, the humidity will not be too heavy. In addition, the temperature in the drying room should rise as soon as possible, and the humidity can be controlled at 60% for 4 hours.
3. Mid-drying period:
At this time, the shell of the lychee is already dry, so the temperature can be controlled at 65°C, and the humidity of the drying room can be controlled at 30%, and the cycle will continue for 8 hours.
4. Cooling period:
After drying in this way for 12 hours, the surface of the lychee is already very dry at this time. If you continue to bake it, the surface of the lychee will be too dry, and eventually cracks will appear. Therefore, you must first take it out and cool it for five or six hours, so that the moisture inside the lychee can penetrate the surface and then dry again.
5. Post-drying stage:
The temperature can be raised to 65°C to continue drying, and the drying time is 8-10 hours until it is completely dry.
