CULTIVATION AND PROCESSING VANILLI(PART 7)
DRYING 1 AND MATURATION
This drying and ripening is done alternately for 5-7 days.
The wilted vanilla was drained, then dried in an oven at 60-65c for 3 hours.This drying can also be done with drying under the sun for 3 hours.After three hours of drying, as soon as vanilla is inserted into the maturation box. The goal, to stimulate the creation of a distinctive aroma of vanilla.In this cure will occur enzymatic reactions, changes glukovanillin into glucose and vanillin so arise typical.Vanilla is still hot when put into a ripening box.which is closed and insulated, and left for one day. The next day it was dried again for 3 hours, then again. The drying and maturation was done alternately for 5-7 days.
Drying 2
Drying 2 aims to decrease moisture content up to a maximum limit of 35% as per the quality standard.When too dry vanilli will break easily.There are three ways of drying that can be applied at this stage.The first way, the drying is not done under the hot sun, but in a ventilated room. This way is known as a blow dryer. The vanilla fruit that has passed through processes 1 and 2 are arranged on a shelf and stored in ventilated space for 30-45 days, depending on size fruit and humidity of the surrounding air.This drying is discontinued when the water content meets the quality requirements. If the vanilla fruit is wrapped around the fingers, it can return to its original state without breaking or cracking. This has the disadvantage, which takes a long time, the room is large, and the possibility of fungus is quite large.
The advantage is, it does not cost a lot.
The second way, the drying by using the oven at 50⁰c.vanilla temperature is put into the oven for approximately 46 hours.Although the time is very short, this way is difficult to implement, and it takes a large cost.In addition, the possibility of damage due to warming large enough.The third way is the combination of the first and the second way. The drying is done by combining the blow dryer and the oven drying at 50⁰c or drying under the sun for 3 hours. Answer, three hours in the oven continues to be dried. So on until it reaches the desired moisture content.By means of this combination, the drying can be shortened to 7-10 days and less likely to be damaged by heating.
STORAGE
The dried vanilla fruit is stored in bonded form. A total of 50-100 vanilla pieces are tied up and wrapped in oil paper.Vanilla is too dry, preferably wrapped in plastic to avoid excessive evaporation and result in vanilla damaged. The vanilla packs are inserted into the crate /the wooden storage box and the inside are also coated with oil paper, for 30 days. The cage / storage box is cleaned in a dry and clean place. For the duration of storage it needs to be controlled to see the possibility of fungal attack.
If there is a moldy fruit, immediately cleaned one by one, wiped with a soft cloth moistened with alcohol, a month later will be obtained vanilla which is shiny black, vanilla-scented and ready to be marketed.
Thanks for reading successful agricultural indonesia in my blog.
reference
Tm Master Eduka
Thanks
This drying and ripening is done alternately for 5-7 days.The wilted vanilla was drained, then dried in an oven at 60-65c for 3 hours.This drying can also be done with drying under the sun for 3 hours.After three hours of drying, as soon as vanilla is inserted into the maturation box. The goal, to stimulate the creation of a distinctive aroma of vanilla.In this cure will occur enzymatic reactions, changes glukovanillin into glucose and vanillin so arise typical.Vanilla is still hot when put into a ripening box.which is closed and insulated, and left for one day. The next day it was dried again for 3 hours, then again. The drying and maturation was done alternately for 5-7 days.
Drying 2
Drying 2 aims to decrease moisture content up to a maximum limit of 35% as per the quality standard.When too dry vanilli will break easily.There are three ways of drying that can be applied at this stage.The first way, the drying is not done under the hot sun, but in a ventilated room. This way is known as a blow dryer. The vanilla fruit that has passed through processes 1 and 2 are arranged on a shelf and stored in ventilated space for 30-45 days, depending on size fruit and humidity of the surrounding air.This drying is discontinued when the water content meets the quality requirements. If the vanilla fruit is wrapped around the fingers, it can return to its original state without breaking or cracking. This has the disadvantage, which takes a long time, the room is large, and the possibility of fungus is quite large.
The advantage is, it does not cost a lot.
The second way, the drying by using the oven at 50⁰c.vanilla temperature is put into the oven for approximately 46 hours.Although the time is very short, this way is difficult to implement, and it takes a large cost.In addition, the possibility of damage due to warming large enough.The third way is the combination of the first and the second way. The drying is done by combining the blow dryer and the oven drying at 50⁰c or drying under the sun for 3 hours. Answer, three hours in the oven continues to be dried. So on until it reaches the desired moisture content.By means of this combination, the drying can be shortened to 7-10 days and less likely to be damaged by heating.
The dried vanilla fruit is stored in bonded form. A total of 50-100 vanilla pieces are tied up and wrapped in oil paper.Vanilla is too dry, preferably wrapped in plastic to avoid excessive evaporation and result in vanilla damaged. The vanilla packs are inserted into the crate /the wooden storage box and the inside are also coated with oil paper, for 30 days. The cage / storage box is cleaned in a dry and clean place. For the duration of storage it needs to be controlled to see the possibility of fungal attack.
If there is a moldy fruit, immediately cleaned one by one, wiped with a soft cloth moistened with alcohol, a month later will be obtained vanilla which is shiny black, vanilla-scented and ready to be marketed.
Thanks for reading successful agricultural indonesia in my blog.
reference
Tm Master Eduka
Thanks
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