Raisin is a dried type of grape which is complementary in many sweet / cake manufacturing factories and food industries. Since it is a good source for energy, it is used in houses particularly in the winter season in all across the world.
Raisin is a nutritious dried fruit with a lot of energy and it is low in fat and acids. It contains 71% of carbs , 5% of fibr , 1 % fat and each 100 grams of raisin contains 1220 kilo calories of energy. Each 600 grams of raisin contains 90% of the Iron needed for one person on daily basis. Raisin is useful for our bones and it prevents them from osteoporosis. For this reason, its consumption is extremely useful for ladies. Raisin contains variety of vitamins including vitamins B, C, D and minerals including iron, potassium and calcium. The fiber inside the raisin could prevent us from getting colon cancer and it prevents the cells in our body from awkward growing. The fiber prevents us from many diseases and it controls our blood sugar. Different types of raisins are as following:
Sultana Raisin
Grape clusters will be tied up to each other vertically with appropriate 2or 3-meter-threads after picking them from the gardens. Then, to decrease the time of drying process, they will be submerged inside a solution including potassium carbonate, water and Australian oil (same as the process of making Golden raisin). Then they are put on the floor made of concrete or on special papers with no soil under the exposure of direct sunlight. Then, it will dry after 5-6 days and it will be transferred to the factory for the washing and packing process. The color of this types of raisin is brown and it is very sweet and tasty .
Malayeri Raisin
The process of making this type of raisin is exactly same as that of Sultana raisin and the only difference between these two types of raisin is that the Malayeri raisin’s color is a little lighter compared with sultana raisin. Therefore, the color of Malayeri raisin is light brown color. The epicenter of production for this raisin is a city in Iran called Malayer and that is why the name of this type of raisin is Malayeri. It should be noted that even though Malayeri raisin has a lighter color than Sultana type, it contains lower sugar than Sultana type and, therefore, it is less sweet than Sultana type .
Kashmari Raisin
This type of raisin is green in color, some of them have seeds, is relatively long and it is produced in north eastern part of Iran. Since the epicenter of production for this type of raisin is in a city called Kashmar, the name of this type is Kashmari. This type of raisin is very long lasting and it is very tasty. About 30%-50% of Kashmari raisin grains have seeds .
Sun dried raisin
This type of raisin is produced by being exposed under the direct sunlight without using any chemicals.This type of raisin is 100 % natural and it is black in co
Golden Raisin
Grape clusters will be tied up to each other vertically with appropriate 2or 3-meter-threads after picking them from the gardens. Then, to decrease the time of drying process, they will be submerged inside a solution including potassium carbonate, water and Australian oil. Then, they will be suspended from the top of the dock kept away from sunlight. Finally, they will be covered by appropriate nylons and they will be under exposure of SO2 gas for 5to 6 hours. The SO2 gas causes the color of raisin to be yellow and it makes the skin of raisin very delicate and thin. Also, the SO2 gas makes the taste of raisin a little sour and it gives the raisin an especially interesting taste.
کشمش انگوری
بعد از چيده شدن انگور از باغات ، خوشه هاي انگور با نخ هاي مناسب 2 الي 3 متري بصورت عمودي به همديگر گره زده مي شوند سپس به منظور كاهش زمان خشك شدن در داخل تيزاب (كربنات پتاسيم ، آب و روغن استراليايي ) فرو برده و از سقف بارانداز به دور از نور آفتاب آويزان مي شوند و دور تا دور آنها با نايلونهاي مناسب پوشانده مي شود و سپس حدوداً 8-7 ساعت در معرض دود SO2 قرار مي گيرند .
SO2 باعث زرد رنگ شدن كشمش انگوري مي شود و پوسته آن را بسيار ظريف و نازك مي كند و همچنين طعم كشمش را به صورت خيلي خفيفي ترش مزه مي سازد و كشمش طعم بخصوص براي خود مي گيرد .
مواد خام | یکبار دستگاه | یکبار دستگاه یکبار سورت | یکبار دستگاه دو بار سورت |
تعداد دانه در 100گرم | 288 | 324 | 294 |
دانه معیوب | 1.9 | 1.53 | 1.19 |
دانه نارس | 1.21 | 0.93 | 0.5 |
کپک زده | 0 | – | – |
آسیب دیده | 0.69 | 0.61 | 0.36 |
آفت زده | 2 | – | – |
شکرک زده | 0-3 | 0-2 | 0-1 |
چوب خوشه | 3-5 | 0.5 | – |
مخلوط | 4.51 | 4.36 | 3.36 |
ماده خارجی | 2 | – | – |
آلوده | 1.73 | 2.16 | 0.92 |
دم دار | 4.6 | 2.93 | 3.07 |
آفت زده | – | – | – |
شن و سنگ ریزه | – |