Store in a cool, dry place like a cupboard. For prolonged storage up to a year , they should be refrigerated in a tightly sealed plastic bag. Make homemade trail mix with raisins, high fibre cereal and unsalted almonds. Sprinkle raisins onto a salad. Add as a topping to oatmeal. Dried Apricot Top high fibre cereal with dried apricots and almonds.
Layer a yogurt parfait with chopped dried apricots. Add dried apricots to stews. Prunes Toss chopped prunes into a stir-fry dish. Add prunes to curried chicken. Pureed prunes can also be used to replace half the amount of fat used in baking. Dried figs After dinner, enjoy a serving of fresh fruit and dried figs. Add dried figs to a stir-fry dish. The Produce for Better Health Foundation www. Fresh fruit provides juicy flavor and fresh taste, yet dried fruit offers convenience and shelf stability.
Both are healthy, but if consumers are having a tough time getting enough fruit in their diet, dried fruit, popping up in more and more convenience foods, may provide opportunities for greater consumption.
According to Produce for Better Health, a serving of dried fruit is one-fourth of a cup compared to one-half cup of canned or fresh fruit.
The nutrient value of dried fruit, though not directly equivalent to fresh, comes extremely close depending on the type of fruit and the method of drying. There is a lack of scientific evidence quantifying the nutrient retention of fruits after drying, probably due in part to the varying chemical structure of fruits.
Because fruits contain so many different nutrients and compounds, isolating them and comparing them across the board is challenging and expensive in comprehensive research studies. Despite some concern, health experts agree there is still great value in eating dried fruit, no matter how it is processed. And if a customer wants a percent natural or organic product, freeze-drying is probably best because no additional ingredients are introduced.
But freeze-drying also is the most expensive. Freeze-drying leaves all of these important items in the product," agrees Jim Merryman, senior vice president at Oregon Freeze Dry Inc. The freeze-drying method of fruit offers processors a number of solutions with minimal drawbacks.
Freeze-drying produces fruit that has low moisture content, a long shelf life, less weight and maintains its nutrient integrity. When rehydrated, freeze-dried fruit takes on its original form and taste. Other concerns include the expense and energy consumption associated with freeze-drying.
According to Liu, some fruits are more amenable to freeze-drying, depending on the cell structure of the fruit. For instance, apples will hold their structure when air dried, while peaches won't.
Peaches hold their shape and texture better when freeze-dried. Graceland Fruit Inc. The process involves soaking fruit in a medium such as sugar. Heat is added to allow the water to migrate out and the medium to set in. Infused fruit has a shelf life of 12 months.
However, one processor we talked to voiced concerns over the use of high-fructose corn syrup as the "sugar" medium in infused fruit. This also could create problems for organic certification.
Many drum-dried fruits also require a carrier, which can raise concerns for label-conscious consumers, adds Dorn. Almost every variety of dried fruit from cranberries to raisins is high in fiber. The production process of dried apricot is the following:. How to make dried fruit? Fruit drying process. Juice Machinery. Complete Line. A litchi processing line was sold to Hainan Luqiao Group.
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