On,9th,Aug.Guoxin had delivered the small macadamia nuts drying oven to Guangdong Province.The drying oven is very to operate and can get the best drying effect.



Macadamia nuts, known as the "King of Nuts in the World", are extremely rich in nutrients, their oil content is as high as 60-80%, and they are also rich in calcium, phosphorus, iron, vitamins B1, B2 and amino acids. Macadamia not only tastes good and is rich in nutrients, but also has the effect of softening blood vessels and reducing the incidence of heart disease and high blood pressure. It is very suitable for the elderly or people with high blood lipids.



Secondly, unsaturated fatty acids are for the development of the brain, and macadamia nuts contain a lot of unsaturated fatty acids. Regular consumption of macadamia nuts is very beneficial to improve brain nutrition, especially suitable for pregnant women and children.

The various plant extracts contained in macadamia nuts can moisturize and increase the vitality of the skin, especially rich in folic acid and riboflavin, which are lacking in the daily diet and play an important role in the human body, and have significant effects on women's beauty and skin care. Macadamia nuts are suitable for all ages and have broad market prospects.

Macadamia nut processing steps:

1. Picking Macadamia Nuts

  The ripe macadamia nuts just picked from the tree have a green peel, the water content of the peel is as high as 45%, and the water content of the kernel is about 23-25%. After the fruit is harvested, it is best to spread it out by hand on the same day to prevent the fruit pile from heating up, because when the unpeeled fruit is stored, heat will be generated due to respiration (the temperature can sometimes rise by as much as 10 °C), and the high temperature will cause the seed kernels. spoiled.

2. Peel the fruit

  There are two types of peeling: manual peeling and mechanical peeling. If the output of nuts is small, and if you are afraid of damaging the nuts, you can use manual peeling. Before manual peeling, it is best to place the peeled nuts in the drying field for 1-2 days, so that the peels are dried and dehydrated and cracked, and then it is easy to peel them manually. However, mechanical peeling requires a high green moisture content in the peel. The nuts and husks are peeled when they are in a firm state.

3. Slit

  Find a tool to "slit". If you want to make creamy macadamia nuts, you need to open the seam first. The role of the slit is to allow the flavor to be incorporated into the nuts; if you want to make original flavored macadamia nuts, you can make them later. Slit.

4. Seasoning

  The next step is the seasoning link. If you want to make a creamy flavor, you can buy the ingredients, adjust the concentration, and put the fruit on it to soak.

5. Drying

Drying is a very critical part of the processing process of macadamia nuts, which directly determines the shelf life of the fruit and the taste and quality of the final product. The freshly harvested macadamia nuts contain up to 30% moisture. The drying process can reduce the moisture content to 2 to 3%, the fruit will also shrink to the inside of the husk and be separated from the inner wall of the shell, which will not damage the kernel when the fruit is broken.

The drying temperature and time generally used for shell fruit are as follows: 30°C (2-3d) → 38°C (1-2d) → 45°C (1-2d) → 50°C (dry until the required water content ). The drying time is affected by the following conditions: the initial humidity of the fruit, the relative humidity of the air, and the final water content required by the fruit after drying. If the initial humidity, relative air humidity and the required water content are all high, the time required is longer, and vice versa, depending on the specific situation.

In addition, the initial drying temperature should be determined according to the water content of the nuts in the shell. If the water content of the nuts is 25%-28%, the drying temperature should not exceed 30 °C; 20%, the drying temperature should not exceed 38℃; if the moisture content of the nuts is 10%-15%, the drying temperature should not exceed 45℃; if the moisture content of the nuts is 7%-10%, the drying temperature should not exceed over 50°C; otherwise, the husk will be cracked during baking, the core of the nut will turn brown, and the quality of the product will be reduced.

To know more about our machine,please contact us.