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

• Published in: International Journal of Industrial Entomology 2018, 37(2), , pp.63-68
• Main Authors: 김현복, 권오철, 주완택, 김용순, 성규병, 홍성진, 김두호
• Format: Article
• Language: English
• Subjects: 농학
• ISSN: 1598-3579; 2586-4785

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 60~90o C, then the first dried by a hot air drier at 60o 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 38o 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. KCI Citation Count: 1