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Cabbage belt dryer process
2026-05-19
Cabbage has a high water content (about 90% or more), but low sugar and high fiber content, so the key to dryer belt is to quickly dehydrate, prevent browning, and preserve color. Arrange and put the processed cabbage on a dryer belt tray, with a thickness not exceeding 2-3 centimeters, to avoid uneven heating caused by excessive stacking. Maintain a distance of 5-10 centimeters between trays to ensure the circulation of hot air. four Hot air dryer belt (staged temperature control) is usually used for cabbage dryer belt, which adopts a two-stage or three-stage variable temperature process and has better quality than constant temperature dryer belt: the first stage (high-temperature rapid dehydration): temperature is 60 ℃ -65 ℃, humidity is controlled at 30% -40%, and lasts for 1-2 hours. The purpose is to quickly remove surface free water and prevent microbial growth. The second stage (medium temperature constant speed dryer belt): The temperature drops to 50 ℃ -55 ℃, the humidity drops to below 20%, and lasts for 3-5 hours. At this stage, the internal moisture continues to spread outward, which is the main stage of dehydration. The third stage (low-temperature slow dryer belt): The temperature is reduced to 45 ℃ -50 ℃, and the humidity is controlled below 15%, lasting for 1-2 hours. The purpose is to allow the central water to slowly evaporate and avoid surface crust formation. Total duration: Depending on the cutting thickness and initial moisture content, it usually takes 5-8 hours. After dryer belt, the color of purple cabbage will darken, which is normal. If you want to preserve the bright purple color, you can add a small amount of lemon juice or white vinegar (adjust the pH value) during blanching. Anthocyanins are more stable in acidic environments.
After dryer belt, kale is often made into kale crisps. The blanching time can be shortened to 30-1 minutes, and the dryer belt temperature can be appropriately reduced (50 ℃ -55 ℃) to retain more chlorophyll and nutrients.
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