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由(you)于辣(la)(la)(la)椒(jiao)品質(zhi)不(bu)同，成熟(shu)度(du)的(de)差異，所以(yi)在(zai)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)前要將不(bu)適合(he)的(de)辣(la)(la)(la)椒(jiao)挑選出來， 上料(liao)時(shi)辣(la)(la)(la)椒(jiao)均勻鋪放(fang)，鋪放(fang)厚度(du)5厘米(mi)左右，鮮辣(la)(la)(la)椒(jiao)由(you)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)機上層(ceng)進入，逐層(ceng)翻(fan)轉至下(xia)層(ceng)出料(liao)。 辣(la)(la)(la)椒(jiao)原料(liao)含(han)水(shui)率很高，一般為75%-85%,要先將辣(la)(la)(la)椒(jiao)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)到含(han)水(shui)率50%踩(cai)堆發汗(han)，隨(sui)后再進行(xing)第(di)二次烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)。 辣(la)(la)(la)椒(jiao)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)溫度(du)在(zai)60℃-80℃可進行(xing)調節。采用(yong)分段(duan)干(gan)(gan)(gan)燥法(fa)，分段(duan)干(gan)(gan)(gan)燥是(shi)目(mu)前辣(la)(la)(la)椒(jiao)干(gan)(gan)(gan)燥較(jiao)優越的(de)方法(fa)。 采用(yong)分段(duan)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)對(dui)辣(la)(la)(la)椒(jiao)品質(zhi)和(he)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)時(shi)間、烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)量都(dou)有(you)很大(da)影響。辣(la)(la)(la)椒(jiao)在(zai)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)過(guo)程中都(dou)有(you)明顯(xian)的(de)軟化和(he)膨脹現(xian)象(xiang)。 烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)后的(de)辣(la)(la)(la)椒(jiao)顏色(se)一致(zhi)，紅潤光滑，含(han)水(shui)率平(ping)衡。奧(ao)伯特(te)貴州(zhou)遵(zun)義(yi)辣(la)(la)(la)椒(jiao)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)項目(mu)采用(yong)4臺(tai)30P分體循環式(shi)烘(hong)(hong)(hong)(hong)(hong)干(gan)(gan)(gan)機， 搭配烤(kao)房(fang)規格為，5.8*3.2*2.5米(mi)，日處理(li)鮮辣(la)(la)(la)椒(jiao)1噸以(yi)上。