FAQ of Dried Fruits
Q: How many calories for apricot?
A: In its small size and golden-orange color, the apricot is a healthy fruit and always preferred by most people to other fruits like the orange, pear, banana or apple. When dried, apricots are known to supplement the diet with a healthful nutrition. Some of the health benefits of dried apricots are that their levels of calories are low in comparison to other fruits. For 3 apricots, you get only 50 calories.
Q:Why we said the apricot are healthy for the anemic?
A: They are healthy for the anemic. Anemia is where the blood has low red blood cells (RBCs) or the red blood cells have a low amount of hemoglobin. The condition is normally as a result of iron deficiency. Dried apricots are rich in iron thus included in the diet of a person with this condition making it beneficial.
Q:What is the Vitamin C for dried strawberry?
A: Eight medium strawberries provide 96 milligrams of vitamin C or 160 percent of the recommended daily intake. That's more vitamin C than one medium orange! Vitamin C keeps kids' teeth and gums healthy, aids in healing cuts and scrapes, and helps the body resist infection. It's also a potent antioxidant that has been associated with reduced risk of certain kinds of cancer.
Q: How to dehydrated or dry strawberry?
A: There are 3 general methods of dehydration: Sun, or air drying, oven drying, food dehydrator. Each have their advantages and disadvantages. Sun, or air drying, is the most natural form of dehydration. It requires a warm day with temperatures near 100 degrees and low humidity. Place the strawberries in a sunny window. If your oven maintains low temperatures, between 120 and 150 degrees, oven drying is a good choice for occasional use. It does not require the purchase of special equipment and is reliable when the weather is sufficient for dehydration. Place the strawberries in the oven at 130 degrees.
A food dehydrator consumes less energy than an oven and is the preferred method of dehydration for regular use. If you dry a lot of food, and the weather in your area isn't ideal for sun drying, a food dehydrator is a consistent, low energy, dehydration method. Place the strawberries on the drying trays and follow the manufacturer's instructions for operating the dehydrator.
Q:What is the mainly variety of apple for apple ring processing?
A: There are mainly two types of apple to do apple ring in China. One is Fuji variety, the finished product with light yellow color. And another is Qinguan variety, the color is creamy white.
Q: What is the process flow for dried apple dice?
A:Raw Material→Peeling, remove the stone→Cleaning→Cutting in dice→Roasting→
Picked Again →Metal Detect machine→Machine Sterilization→Finished Products
Packing
Q: How to make the dried strawberry free flowing?
A: The strawberry are easy to stick each other when they were packed in carton for long time. In order to make dried strawberry free flowing, usually used the dextrose powder mixed with strawberry.
Q:Where does saffron come from?
A: Saffron comes from Western Asia and most likely Persia . The crocus was cultivated in ancient Europe . The Mongols took saffron from Persia to India . In ancient time saffron was used medicinally and as well as for food and as a dye.
Q: How to store the dried fruits?
A: The dried fruits must be stored in cool and dry place, Temp.: <20°C RH <70%
Q: What is the shelf life for dried fruits.
A: Generally the shelf life is 12 monthes from the produce date which be stored in cool and dry place in unopened packaging
Q: When is new crop strawberry collected from the fields ?
A: Strawbery flowers in the Spring, depending on the weather. The flowering period of each plant may last up to 35 days. Rain 10-15 days before flower picking results in excellent flowering and high production, whereas under drought conditions, small flowers with small stigmas can be expected. A cold period or a late planting can retard flowering.
Q: What is the "Raisin"
A: The scientific name of raisin is Vitis vinifera L. and Vitaceae, which comes from the Latin racemes and means "a cluster of grapes or berries". Cultured for fruit, eaten fresh, processed into raisins or juice, with some cultivars adapted for the canning industry.
Q: Why do some raisins have a different color?
In Iran Raisin colors vary by their drying process. For example, a dark purplish/black raisin or Black Raisin is sun-dried. A light to medium brown raisins or Sultana Raisin is dried under the shade. A golden to bright yellow raisins is dried under shade and is also treated with sulfur dioxide to retain color and is called Golden Raisin or Golden Bleached Raisins. Green Raisin is green in nature but if sulfur is added the color will have a yellowish green color to it.
Q: What is the kumquat?
A kumquat is a fruit which resembles a miniature orange. It is sometimes mistaken for a citrus fruit, but actually belongs to the genus Fortunella. The kumquat, also spelled cumquat, has a thin, sweet skin with a tart, sour flesh. The kumquat can be eaten whole, though some find its juicy center to be too sour.
The kumquat is grown on a tree which is shrubby in appearance and usually about 8 to 15 feet (2.4 - 4.5 meters) tall. The kumquat tree has dark, glossy green leaves and bears white flowers. The fruit itself is oval and oblong or round and ranges from golden yellow to reddish-orange in color when ripe.
The kumquat is believed to be native to China, as it was described in Chinese literature as early as 1178. Kumquat trees require a warm summer to grow, but can withstand 10 to 15 degrees of frost without injury and enter into a period of winter dormancy that can last into several weeks of warmer weather. The kumquat can therefore be grown in regions too cold for citrus fruits, such as the tea region of China, although fruits from warmer regions grow to a larger size and taste sweeter.
The kumquat is rarely grown from seed, as the trees do not survive long on their own roots. In China and Japan, as well as Florida and California, grafting them onto the trifoliate orange produces the best plants. They are also sometimes grafted onto sour orange and grapefruit.
Four species of kumquat are currently accepted by horticultural societies and used for food. The Hong Kong Wild kumquat (Fortunella hindsii) grows on a thorny shrub native to Hong Kong and adjacent areas of China and is gathered there while in season, but only used decoratively in other parts of the world. The Marumi (Fortunella japonica) kumquat is yellow and round. The Meiwa (Fortunella crassifolia) is possibly a hybrid of the two and has a thicker, sweeter pulp. Most common in the United States is the oval-shaped Nagami kumquat (Fortunella margarita), which is in season from October to January.
The kumquat is often candied or used to make preserves and jelly. In China, kumquats are sometimes preserved whole in sugar syrup and sold in restaurants as desserts, or preserved in salt and served with the brine mixed with hot water to treat sore throats. A kumquat liqueur can be made be soaking the fruit in a clear spirit. Kumquats are also added to salads, as well as used to make marmalades and sauces.
Q:What are the Health Benefits of Peanut Butter?
Not many people think of peanut butter as a healthy food, owing to the high caloric content and the amount of fat that is found in commercial peanut butter products. However, there is a surprising amount of nutritional value found in the product, especially the organic brands on the market today. Here is some information regarding peanut nutrition and the several benefits of peanut butter.
Because of the fat content, there is the perception that peanut butter is not a viable option. The truth is that the fat is many brands are monounsaturated. This means it is gentler on the body and may in fact help with keeping bad cholesterol at bay. While it is still a good idea to enjoy peanut butter in moderation, there is no real reason to avoid it due to the amount of fat in the product.
One of the health benefits of peanut butter is the amount of fiber found in each serving. The fiber is helpful in maintaining a health colon and also contributes to helping the body regulate blood glucose levels as well as fight bad cholesterol. Fiber can also help minimize the chances of developing colorectal cancer. In order to boost these benefits of peanut butter slightly, it is a good idea to go with one of the organic or natural brands found at health food stores.
One of the main benefits of peanut butter is the relatively high amount of protein found in each serving. Protein is necessary to build muscle and keep the body strong. The presence of protein in peanut butter makes it a much better choice for a quick snack.
There are also some important nutrients found in the product. In varying amounts, just about any type of peanut butter will contain niacin, Vitamin E, calcium, copper, potassium, iron, and magnesium. Again, the organic products will offer more nutrition for your body to work with.
One of the benefits of peanut butter that many people are unaware of is the presence of resveratrol; this agent has anti-microbial properties that help the body to effectively deal with bacteria and various types of fungi.
While the nutritional content of various brands will differ slightly, the bottom line is that there are a number of benefits of peanut butter. In order to get the most benefit, you may want to consider making your own peanut butter at home, taking care to use the skins in the recipe as well. Peanut oil can be added to help make the consistency as creamy as you like. This will provide a boost in the nutritional value you derive from the product.
